Night Lantern Izakaya · Starters

Crispy Tofu in Warm Shiitake-Kombu Broth

Name: Crispy Tofu in Warm Shiitake-Kombu Broth
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Medium-firm tofu; 40 g Potato starch or cornstarch; 500 ml Neutral oil, for frying; 10 g Dried kombu (kelp); 3 whole Dried shiitake mushrooms; 500 ml Water; 2 tbsp Soy sauce; 2 tbsp Mirin; 100 g Daikon radish; 10 g Fresh ginger; 2 whole Green onions

Cubes of silky tofu fried in a light starch coating until crisp, then set in a pool of savoury mushroom and kelp broth with grated daikon, ginger and green onion, in the style of agedashi tofu. Fully plant-based.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Medium-firm tofu400 g
Potato starch or cornstarch40 g
Neutral oil, for frying500 ml
Dried kombu (kelp)10 g
Dried shiitake mushrooms3 whole
Water500 ml
Soy sauce2 tbsp
Mirin2 tbsp
Daikon radish100 g
Fresh ginger10 g
Green onions2 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (tofu, soy sauce) and wheat (soy sauce). Use tamari for a wheat-free version.

Method

Make the broth

Put the kombu, dried shiitake and water in a small saucepan and soak for 10 minutes. Heat over medium until small bubbles appear, then lift out the kombu before it boils. Simmer the shiitake gently for 10 minutes, then lift them out, slice them thinly and set aside. Stir the soy sauce and mirin into the broth and keep it warm over low heat.

Press the tofu

Meanwhile, cut the tofu into 8 cubes and lay them on a double layer of paper towels. Cover with more towels and a light plate and leave for 15 minutes to draw out moisture.

Prep the toppings

Finely grate the daikon and squeeze out the excess juice. Finely grate the ginger and thinly slice the green onions.

Fry the tofu

Heat 2–3 cm of oil in a small, deep saucepan to 175°C (350°F). Pat the tofu dry, roll each cube in the starch and shake off the excess. Fry 4 cubes at a time for 3–4 minutes, turning gently, until pale golden and crisp. Drain on a rack.

Assemble

Place 2 tofu cubes in each warm shallow bowl. Pour the hot broth around (not over) the tofu so the coating stays crisp at the top. Top with a mound of daikon, a dab of ginger, the sliced shiitake and the green onions. Serve immediately.

Fry the tofu right before serving: the coating softens as it sits in the broth, which is part of the charm, but it is best when there is still some crunch on top.

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