Julienne the daikon radish just like sashimi garnish, and soak in water. Using a slicer makes the job easier.
Make the dressing. Boil the mirin over low heat to evaporate the alcohol, then mix with all the other dressing ingredients.
Cut the tofu into your preferred sized cubes, and serve on a plate right before eating. Lay the mixture of daikon radish and chirimen jako, then julienned shiso leaves on top. Pour the Step 2 dressing over, and enjoy.
Story Behind this Recipe
I rearranged the dish that I had at Izakaya-style restaurant, and modified it to my liking.
The dressing is slightly sweet. Add honey if you like, but this is optional.