Pan tofu or Chinese hot pot tofu, 1 cup Japanese Nongkou soy sauce, half cup Japanese mirin, 4 cups water, half cup white sugar, a little bonito soup, a little ginger (grind into juice), Grind the white radish into puree. Because tofu needs to be fried, it is not advisable to choose lactone tofu that is fragile.

Method

1

Add mirin, soy sauce, bonito soup, and sugar to an appropriate amount of water and boil, then add radish puree and ginger paste, and mix sauce.

2

Cut tofu (1 piece) into 8 small pieces and dip in low-gluten flour.

3

Heat the oil to about 140℃, deep-fry the tofu dipped in flour until golden brown.

4

Put a little radish puree on the tofu, pour the prepared sauce, add a little shredded seaweed and serve.

Note: When frying tofu, pay attention to controlling the oil temperature. If the temperature is too high, the surface will be burnt.