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1
Microwave the tofu for about 3 minutes to get rid of the excess water.
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2
Wrap in kitchen paper towels and put on a sieve.
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3
When it's completely cooled, change the paper towel and re-wrap.
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4
Take the blossom ends off the eggplants and cut in half lengthwise.
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5
Score the skin in about 3 mm intervals, taking care not to slice all the way through.
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6
Pierce the shishito peppers several times with the tip of your knife.
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7
Wipe off the moisture from the eggplant and shishito pepper.
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8
Cut the well drained tofu into 3rds vertically and into 5ths horizontally.
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9
If you prefer you can cut them into bigger cubes.
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10
Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes.
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11
Add the grated daikon radish (juice and all) and grated ginger and mix well.
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12
Heat up the frying oil to about 180F C ; put in the eggplant skin side down and deep fry.
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13
About 20 to 30 seconds is enough.
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14
Follow up by frying the shishito peppers, and drain off the oil from both.
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15
Coat the tofu from Step 4 all over with katakuriko, and deep fry.
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16
When the surface becomes crisp, hardened, and golden brown it's done.
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17
Put the fried tofu on serving plates.
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18
Twist and press on the eggplants so that the slices fan out, and put on the plate.
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19
Add the shishito peppers.
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20
Addendum to Step 8: Fan out the eggplant while pressing it as in the photo.
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21
It's hot so be careful.
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22
Quite a lot of oil will come out of it.
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23
Drizzle on plenty of the sauce you made in Step 5, and it's done.
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24
If you like it piping hot, re-heat the sauce in the microwave before pouring it on.
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25
The sauce is rather strongly flavored, so please pour it on just before eating.
