Fresh

• 600 g (1 lb 5 oz) silken tofu
• 2 cups (500 ml) Basic Dashi Stock or use powdered dashi)
• 1 eggplant (aubergine), about 270 g (9½ oz), cut into 3 cm (1¼ inch) wedges and scored in a crisscross pattern
• 2 spring onions (scallions), cut into thin matchsticks and kept in cold water

Pantry

• 2½ tablespoons soy sauce
• 1½ tablespoons light brown sugar or mirin
• 30 g (1 oz) cornflour (cornstarch) or plain (all-purpose) flour
• 350 ml (12 fl oz) sunflower oil
• shichimi togarashi (store-bought or homemade), to serve

Cut the tofu into eight equal pieces. Place on a double layer of paper towel and leave for 5 minutes, then replace the paper towel, turn the tofu over and leave for a further 5 minutes.

Heat a small saucepan over medium heat and warm the dashi, soy sauce and sugar (or use Mentsuyu and warm water, see Tip). Set aside.

Place the cornflour in a shallow dish and dust the tofu on each side just before frying.

Warm the oil in a frying pan over medium heat to 160°C (320°F). Gently slide the tofu into the pan and fry until golden on each side. Carefully lift out the tofu with a slotted spoon and drain on paper towel. Fry the eggplant in the hot oil until golden on each side. Drain on paper towel to remove any excess oil.

Reheat the broth if needed. Divide the tofu and eggplant between four bowls and pour the warm broth on top. Sprinkle with spring onion and shichimi togarashi to serve.