Steps

1. Cut Silken Tofu 1 block into 6 equal pieces and lightly pat dry with paper towels.
   🕒 03:54
2. Cut Mitsuba (Japanese Parsley) about 3 stalks into pieces about 1cm in length. Finely chop the leaves.
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3. Finely julienne Yuzu Zest a little for aroma.
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4. Boil water in a pot. Briefly blanch Nameko Mushrooms 1 pack in the boiling water for about 20-30 seconds. Drain well. (Key Tip! Blanching the nameko mushrooms removes their unique sliminess and odor, resulting in a cleaner taste.)
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5. In a saucepan for the sauce, combine Dashi Stock 200cc, Soy Sauce 1 tbsp, and Mirin (Sweet Rice Wine) 1 tbsp. Bring to heat.
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6. Once the sauce comes to a boil, thicken it with Water and Potato Starch mixture 1 tbsp. After thickening, bring it to a boil again to cook the potato starch thoroughly. (Key Tip! If the potato starch is not cooked through, the sauce will become watery as it cools.)
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7. Add the blanched Nameko Mushrooms and drained Grated Daikon Radish 100g to the sauce and mix. Finally, add the chopped Mitsuba (Japanese Parsley).
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8. Heat Vegetable Oil in a frying pan to about 170℃ (340℉).
   🕒 09:45
9. Generously coat the 6 pieces of Silken Tofu with Potato Starch. Immediately place them in the heated oil after coating. (Key Tip! Frying immediately after coating with potato starch prevents the tofu's moisture from being absorbed and causing the coating to peel off, ensuring a crispy texture. Using plenty of potato starch makes it delicious.)
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10. Do not touch the tofu until one side is firm enough to hold its shape while frying.
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11. Once firm, flip and fry until golden brown and crispy all over. The tofu is ready when heated through. (Key Tip! Over-frying will cause the tofu to lose too much moisture. Listen for a sizzling sound as an indicator.)
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12. Drain the fried tofu and arrange it in a serving dish. Generously ladle the prepared sauce over the top.
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13. Garnish with the julienned Yuzu Zest and Chopped Nori Seaweed a little. Your dish is complete.
    🕒 13:37