Peel the daikon and grate. Grate the ginger. Mix together the ☆ ingredients.
Drain the grated daikon in a colander.
Cut the shiso leaves into four. Slice thinly.
Halve the tofu first and cut into a thickness of 1 cm. Coat both sides of tofu with flour.
Heat 1 to 2 tablespoons of vegetable oil in a frying pan. Place the tofu in the pan and fry both sides until golden and crispy.
When the tofu turns crispy, add the grated daikon.
Pour in the ☆ mixed sauce ingredients and ginger juice. Move the frying pan around and reduce the sauce until the tofu absorbs the flavor.
Transfer to a serving dish and garnish with the sliced shiso leaves on top.
Story Behind this Recipe
I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.
I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor.