Steps

1. For the soy sauce version, wrap 1 block of silken tofu in paper towels and place it on a tray to lightly drain the water.
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2. In a pot, combine 3 tbsp soy sauce, 3 tbsp Mirin (Sweet Rice Wine), 3 tbsp water, 2 tsp sugar, 1 tsp dashi powder, and 1 tbsp vinegar. Heat over medium heat.
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3. Stir occasionally and bring the marinade to a boil once.
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4. Once boiling, remove from heat and drizzle in 1/2 tbsp sesame oil, stirring lightly. The soy sauce-based marinade is ready.
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5. Remove the paper towel from the drained tofu and tear it into bite-sized pieces with your hands, placing them into a container. [Key Tip!] Tearing it to create a rough surface will help the flavors to soak in better.
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6. Pour the hot soy sauce-based marinade over the torn tofu. Gently shake to distribute the marinade evenly.
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7. To ensure the marinade soaks into the surface of the tofu, cover it with a piece of paper towel and pour more marinade over it.
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8. Cover with plastic wrap or a lid and marinate in the refrigerator for 1-2 hours. [Key Tip!] It can be enjoyed after about 30 minutes, so adjust the marinating time to your preference.
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9. For the white dashi version, wrap 1 block of silken tofu in paper towels and leave it to drain until ready to use. [Key Tip!] If you want to drain it thoroughly, place a weight on it for about an hour for a denser texture.
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10. In a pot, add 3.5 tbsp Shiro Dashi (White Soy Sauce Base), 3.5 tbsp water, 2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tsp chicken consommé granules, and 1/2 tsp grated garlic.
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11. Heat over medium heat, stirring occasionally, and bring the marinade to a boil once.
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12. Once boiling, remove from heat and drizzle in 2 tsp sesame oil, stirring lightly. The white dashi-based marinade is ready.
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13. Remove the paper towel from the drained tofu and tear it into bite-sized pieces with your hands, placing them into a container.
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14. Pour the hot white dashi-based marinade over the torn tofu. Gently shake to distribute the liquid evenly.
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15. To ensure the marinade soaks into the surface of the tofu, cover it with a piece of paper towel and pour more marinade over it.
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16. Cover with plastic wrap or a lid and marinate in the refrigerator for 1-2 hours.
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17. Cut the chili pepper in half, remove the seeds, and slice into rounds.
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18. Plate the marinated tofu (soy sauce-based and white dashi-based) once the marinating is complete.
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19. Garnish with bonito flakes (Katsuobushi), chili pepper, shredded nori seaweed, green onions (scallions), and black pepper to taste. It's ready!
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