This is from "Japanese Cooking a Simple Art" by Shizuo Tsuji
AGEDASHI DOFU
1 Tbs. finely chopped green onion, rinsed. 1/4 cup red maple radish Sauce: 1 1/3 cup dashi 2 Tbs light soy sauce 2 Tbs. Mirin 2 cakes Tofu 2-3 Tbs. flour
To prepare: Finely chop green onion and grate red maple radish. Make sauce and keep warm. Combine ingredients and bring to simmer.
To deep fry: Bring 3 inches oil to medium temp. 350 degrees F. in a heavy bottom pot or deep fryer over medium heat. Cut bean curd cakes into half leangthwise. ( I cut that in half crosswise again).Dredge tofu lightly with flour. Deep fry 1 cake (or two) at a time for 6-8 minutes, till light golden. Drain on paper towels. Keep warm but try to serve as soon as possible,. It needs to be piping hot.
To serve: Transfer hot tofu to to individual serving dishes. Put hot dipping sauce in small bowls. Put small heaps of green onion and radish in condiment dishes. Variation: This is the way I like it. Dissolve 1 Tbs. cornsatarch in 1 Tbs. water, stir into simmering sauce. Pour a little over each serving of tofu.
RED MAPLE RADISH Peel a 2" chunk of Daikon. With a chop stick, pierc 4-5 holes in radish. Insert red chilles into holes. Grate in a fine grater. Wrap grated radish in a dish towel and squeese gently to remove excess liquid.