Ingredients:

• 6 cubes silken tofu 130 gram total
• Katikuro potato starch for dusting the tofu
• 
  Light oil for deep frying
• 
  1/2 cup broth (see below)
• 
  1/2 teaspoon freshly grated ginger
• 
  1/2 sping chopped green onion
• 
  bonito flakes for garnish
  Broth
• 
  1/2 cup dashi
• 2.5 tablespoon mirin
• 2.5 tablespoon soy sauce

Broth/sauce

• 1/2 cup dashi
• 2.5 tablespoon mirin
• 2.5 tablespoon soy sauce

Directions:

Cut tofu into cubes and drain water on a paper towel.

Heat oil to 375 Fahrenheit.

Combine ingredients for sauce and keep it warm until serving.

Pat tofu dry with a paper towel and dust each tofu cubes with katikuro, and then (deep)fry tofu in the oil about 3 minutes.

In a serving bowl, put fried tofu, top with ginger and green onion, then pour the broth last only in the bottom of the bowl, you want the tofu to retain the light breading until you dig in. Finally add bonito flakes if using and serve immediately.