Steps

1. Place a plate or similar item on top of Firm Tofu 1 block (300g) and let it sit for about 30 minutes to drain the water.
   🕒 00:38
2. Remove the stems from Shiso Leaves 3 leaves, roll them lengthwise, and thinly slice.
   🕒 00:45
3. Finely mince Green Onion 1/4 stalk.
   🕒 00:53
4. Cut Myoga Ginger 1 in half lengthwise, then slice thinly about 2mm thick.
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5. Soak the sliced Myoga Ginger in water for about 5 minutes to remove bitterness.
   🕒 01:05
6. Add the well-drained Myoga Ginger and the chopped Green Onion to a bowl.
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7. In a separate bowl, combine Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Water 5 tbsp, Sugar 1 tsp, Dashi Powder 1 tsp, and Grated Ginger 1 tsp. Mix well.
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8. Cut the drained Tofu into 9 equal pieces.
   🕒 01:32
9. Place Potato Starch 3 tbsp and the cut Tofu into a plastic bag. Close the bag and gently shake to coat the tofu evenly with potato starch.
   🕒 01:40
10. Lightly oil a frying pan and heat over medium heat.
    🕒 01:55
11. Arrange the Tofu pieces in the frying pan, leaving some space between them. Flip and cook until all sides are golden brown. (Key Tip!: Leave space between the tofu pieces so they don't stick together.)
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12. Add the grilled Tofu to the bowl with the prepared sauce and mix well to coat.
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13. Arrange the tofu on a plate and drizzle the remaining sauce from the bowl over the top.
    🕒 03:12
14. Sprinkle with the sliced Shiso Leaves and Bonito Flakes (Katsuobushi).
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