Cut silken tofu into 1-1.5 inch cubes. Place cubes on paper towels, cover with more paper towels, and set a light weight on top. Let sit for 30 minutes to drain excess water. Pat dry completely before coating.
14 oz silken tofu
Simmer dashi stock for 10 minutes (if using kombu, simmer and strain). Stir in soy sauce and mirin. Keep warm on low heat while frying tofu.
2 cups dashi stock, 2 tbsp soy sauce, 1 tbsp mirin
Pour potato starch into a shallow bowl. Working with a few tofu cubes at a time, roll them gently in starch until lightly coated on all sides. Shake off excess starch for a thin, even layer.
0.5 cup potato starch, 14 oz silken tofu
Heat 2-3 inches of neutral oil in a deep pan or pot to 320-350°F. Fry 3-4 coated tofu cubes at once for 2-3 minutes, flipping once, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tofu.
0.25 cup neutral oil
Divide fried tofu among serving bowls. Ladle warm dashi broth over the tofu. Top with grated daikon and sliced green onions. Serve while the crust is still crisp.
2 tbsp grated daikon radish, 2 tbsp green onions, 2 cups dashi stock
