Cut cucumber in half lengthwise. Cut halves crosswise
into 1/4-inch-thick slices. Spread cucumber slices over a serving
platter. Set aside.
Combine stock, soy sauce and mirin in a bowl or cup. Pour into 4
or 5 small serving bowls. Arrange onions, gingerroot and daikon in
small bowls or on a serving plate.
Cut tofu in half horizontally. Place slices between double layers
of clean kitchen towels; press 10 minutes. Heat oil to 360 F. (180
C). Cut tofu into 1-inch cubes. Coat well with potato starch. Fry
tofu in several batches until golden brown and crispy. Drain on a
wire rack. Spread tofu over cucumber.
Serving - Offer small plates and bowls of dipping sauce. Season dipping
sauce as desired with onions, gingerroot and daikon.
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