Deep-fried Bean Curd 　　　(Agedashi Doufu)
1 bean curd, soft type (kinugoshi doufu)
1/4 daikon radish
3 leaves spring leek (negi)
dried bonito flakes (hana-katuo)
potato starch (katakuri-ko)				katakuri-ko
oil (abura)
	1/3 cup bonito soup (dashi)
	3 tsp light soy sauce (usukuchi)
	1 tsp sake
	1 tsp mirin
1. Wrap beans curd with cloth or paper towel to remove excess moisture and place on a tray. 2. Peal the daikon radish and grate. Wash spring leeks and cut into thin round slices. 3. Cut the bean curd into 4 pieces, coat thinly with potato starch and deep-fly in oil preheated to 170ﾟC. When the bean curd turn to light brown and float up to the surface, take out of the pan and drain on a tray. 4. Pour bonito soup, sake, light soy sauce and mirin into a pot and bring to a boil. 5. Dish up the bean curd in individual bowl and pour soup. Garnish with grated daikon radish, spring leek and dried bonito flakes. Serves 2