Press the tofu

• Take the tofu out of its packaging and wrap it in kitchen paper.
• Place a light weight on top and leave it to drain.

Prepare the coating

• Pour the potato starch into a bowl and add a pinch of salt.

Fry the tofu

• Cut the tofu into cubes and coat them all over in the potato starch.
• Heat the oil and deep fry the tofu until crispy and golden.
• Remove and set aside on a rack or plate.

Make the broth

• Mix the dashi with the soy sauce and mirin in a saucepan.
• Bring to the boil.

Prepare the toppings

• Grate the daikon and the ginger.
• Chop the spring onions.

Assemble and serve

• Place the fried tofu in a bowl and slowly pour over the hot broth.
• Top with the grated daikon and ginger, then the spring onions.
• Sprinkle with shichimi togarashi and serve.