Place water in a pan with dashi granules and bring to a boil. Add the tamari (or soy sauce) and mirin and cook for one minute. Set aside and keep warm.
Cook the tofu
Fill one-third full with oil or use a deep fryer.
Heat oil to 350, or until a cube of bread dropped in browns in 30 seconds.
Dust tofu with flour.
Add the tofu to the oil in small batches and cook until lightly golden.
Remove tofu and drain on paper towels. Keep tofu warm while you cook the other batches.
Portion tofu between bowls and divide the dashi between them.
Garnish with ginger, daikon, kezuri-bushi and chives.
Healing highlights and energetics: Tofu nourishes the yin of the body, helping to calm and settle, while replenishing fluids. The kerzui-bushi and dashi are both deeply nourishing to the system without being too heavy. The ginger warms and aids the digest. Avoid this dish if you have a lot of phlegm or damp.
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Certified Holistic Nutritionist (CHN)
AOBTA Certified Instructor & Practitioner
I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.