Press the tofu: Cut the tofu block in half and press it between sheet pans or flat plates lined with paper towels for about 15 minutes to remove as much moisture as possible.

Prep the toppings: While the tofu is pressing, finely chop the green onion and grate the daikon so everything is ready to go.

Make the broth: I made my dashi using a dashi packet, then added the soy sauce and mirin and brought everything to a gentle boil. (Freshly made dashi will give you the best flavor if you have it.)

Coat in potato starch: Dredge each tofu piece in a light, even layer of potato starch. This gives the tofu its signature crisp coating.

Fry the tofu: Heat enough neutral oil to fully submerge the tofu, then fry at 350°F until golden and crispy.

Assemble and serve: Place the crispy tofu in a bowl, add the toppings, and pour the warm broth over the tofu right before serving to keep it as crisp as possible.