We have received an award from YouTube for the high ratings. Thank you for your support. You made this possible! Hi, I am Francis, the host of this show “Cooking with Dog.” Today, we will be making a simple and delicious recipe, Agedashi Tofu. This recipe is especially popular among Izakaya-style restaurants. Let’s prepare the firm tofu. Cut the tofu in half. Wrap each block of tofu with a paper towel and let it sit on the plate for 30 minutes in order to remove the excess water. Let’s prepare the toppings. Make a small cut in each shishito pepper in order to prevent it from bursting in the frying oil. Peel the daikon radish with a peeler. Grate the daikon radish. Scrape the ginger with a spoon. Peeling the daikon and ginger before grating will bring out the beautiful colors and make the dish more aesthetically appealing. Grate the ginger with a grater. Pour the mirin in a small pot and turn on the burner. Boil down the sauce until all the alcohol has evaporated. You should not be able to smell any of the alcohol. Add the dashi stock and soy sauce to the mirin. When the sauce boils again, turn off the burner. After removing the excess water, unwrap the tofu. Cut each block of the tofu into 3 pieces. Thoroughly wipe off the excess water with a paper towel. Place the tofu on the baking sheet that is generously covered with potato starch. Dip the tofu in potato starch until it is completely coated. Remove the excess starch with a pastry brush. Drop the potato starch in the heated oil in order to check the temperature. When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot. Fry the tofu until the surface becomes crispy and lightly colored. Then, flip the tofu over. When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack. Next, deep-fry the shishito peppers. Make sure to deep fry quickly. Drain well and place them on the cooking rack. Preheat the sauce and serve the three pieces of the Agedashi Tofu in a dish. Dip the agedashi tofu in the hot souce. Squeeze out any excess water from the grated daikon radish. Put the grated ginger on top of the tofu and finally garnish the dish with the shishito peppers. You can also sprinkle shichimi chili pepper on top of the grated daikon. This recipe is best served pipping hot, so please enjoy the agedashi tofu as soon as possible. The tasty sauce and soft and gooey on the outside, it is impossible for anyone to resist it. A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. Good luck in the kitchen.