Soak koyadofu in warm water for 15 minutes or until soft. Rinse in clean water and gently squeeze out water. Repeat this process 2 or 3 times. Then press out water and cut each koyadofu into 4 blocks.
Prepare konbu dashi in a saucepan. Add soy sauce, mirin and sake and bring to a boil. Reduce heat and add koyadofu pieces. Simmer for 10 minutes. Remove and set aside to cool.
Finely chop shiso leaves. Add chopped shiso to tempura batter and mix well.
Gently press out half the liquid from the simmered koyadofu. Coat the koyadofu pieces with tempura batter.
Heat oil and deep fry coated koyadofu until light brown. Remove and drain on absorbent paper.
Arrange on 4 individual serving plates. Best eaten while the pieces are hot.
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