2 boxes soft silken tofu
potato starch for dusting
oil - enough to deep-fry the tofy
1 cup dash (fish stock)
2 tbsp mirin
2 tbsp soy sauce
a little superfine sugar
a little salt
grated daikon
grated ginger to taste
shiso leaves, chopped into thin strips
myoga, minced (optional)
green onions or chives, inced

Drain the tofu and then wrap in paper towels and place in a strainer for 30 minutes. Cut the tofu into four pieces, dry again, and coat with potato starch. Heat oil to 340, put tofu pieces in to fry. Remove when golden brown.

In a small pan, heat up dash, mirin, soy sauce, sugar, and salt. Bring to boil, until sugar dissolves. Divide tofu among four bowls. Pour a little sauce in each bowl, and garnish with daikon, ginger, shiso, myoga, and green onion or chives, to taste.