2 Packet Soft Tofu

Corn Flour

Some Grated Ginger

1 Red Chili, minced

1 Egg, Lightly beaten

Some Bonito Flakes

1 cup Dashi Stock

1 tsp Mirin

1 Tbsp Soy Sauce

1 Tbsp Sake

Cut the tofu into 6 or 8 squares for each packet. Drain the tofu well with paper towel. 

Prepare the sauce. Combine the dashi stock, mirin, soy sauce and sake. Bring it to a boil and set it aside.

Heat the oil over a moderate heat. Dip the tofu into the lightly beaten egg, then coat with corn flour and shake off any excess flour. Deep fry the tofu until light golden in color.

Make sure to fry in small batches. Dish out and drain on paper towel.

To serve, arrange 3 or 4 pieces of fried tofu in a bowl. Ladle the soup into the bowl and top it with some grated ginger and minced red chili. If you like, top it with some bonito flakes. Serve immediately.