Crispiest Fried Agedashi Tofu

Drain off the liquid from the tofu packaging.

Place the tofu on a plate lined with paper towels. Top with more paper towels and a weight (like a pan or plates). Press for 30 minutes to remove excess liquid.

Peel and grate ¼ of a daikon radish.

In a saucepan, combine dashi, sugar, cooking sake, soy sauce, and mirin.

Heat the saucepan over medium heat until it begins to bubble.

Once boiling, add the grated daikon radish and stir.

In a separate bowl, mix 2 tbsp of potato or corn starch with 50ml of water. Pour this slurry into the simmering sauce and stir until it thickens.

Remove weights from the pressed tofu. Cut the tofu into even, bite-sized chunks.

Coat the tofu pieces generously in potato or corn starch, shaking off any excess.

Add grapeseed oil to a frying pan and heat over medium heat until hot.

Carefully add the coated tofu to the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.

Add the shishito peppers to the pan with the tofu and cook until their skin starts to sear.

Arrange the fried tofu and seared peppers in a serving bowl. Ladle the warm mizore ankake sauce over the top.