
[Ingredients (1 serving)]
Firm tofu: 150g
Potato starch: 4 tablespoons
Frying oil: appropriate amount
Hot water: 100ml
Rich dashi and lotus root soup : 1 bag
Grated daikon radish: 20g
【How to make】
1. Cut firm tofu into bite-sized pieces, wipe off any excess water, and coat the entire surface with potato starch. When coating the tofu with potato starch, put the tofu and potato starch in a plastic bag and shake it to coat it evenly.
2. Add about 1cm of oil to a frying pan and fry until crispy on all sides.
Place 3.2 in a bowl and pour over the dashi soup base dissolved in hot water.
4. To finish, top with grated daikon radish and crumble it while enjoying with the soup stock and tofu.
⭐︎ Save oil by frying.
The grated daikon radish and dashi stock go together perfectly.
If you like, top with shiso leaves or mitsuba leaves to enhance the aroma.