Recipe#73

Title: Agedashi Tofu 02

From: nona@best.com (Nona Myers) 
 Newsgroups: alt.food.sushi 
 Subject: Re: Agedashi 
 Date: Sat, 25 Jul 1998 07:25:47 GMT 
 Message-ID: <35b985d6.10692307@nntp.best.com> 

1/2 lb tofu
 cornstarch or flour
 oil for deep-frying
 1 cup dashi (if not homemade, then can substitute granules)
 1/4 cup mirin
 1/4 cup soy sauce
 sugar (optional)
 1/4 cup minced green onion
 1 T or more bonito (katsuo-bushi) flakes
 3 T daikonoroshi (grated daikon)
 1 T grated ginger
 lemon slices (optional)
 Drain tofu on strainer for several hours.  Cut tofu into bite-sizes.
 Bring sauce ingredients to a boil in a saucepan.
 Coat the pieces of tofu with cornstarch or flour.  Heat the oil
 for deep-frying, but do not begin until ready to serve.  Deep-fry
 the tofu just until golden brown; do not overcook.
 Pour the dipping sauce in a bowl.  Put tofu on a plate and sprinkle
 bonito flakes and green onion over the tofu. Place a mound of grated
 daikon next to the tofu, and top the daikon with a grated ginger.
 Squeeze lemon juice over daikon if you wish.