To prepare the sauce, mix mushroom dashi, soy sauce and mirin in a pot and bring to a boil. Set aside.
Cut the tofu into 8 blocks and coat all sides with katakuriko.
Heat oil for deep frying. Add tofu pieces and fry for about 2 minutes or until golden brown. Drain the excess oil with paper towels on a plate.
Arrange equal pieces of tofu in 4 individual shallow bowls. Drizzle sauce over each serving and garnish with shredded nori seaweed, grated daikon and ginger.
© 2018 All rights reserved. Published by Marshall Cavendish.