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.

Place all the ingredients in a small bowl; beat with a whisk. Strain mixture into a small bowl. Heat an 8-inch nonstick skillet over medium heat. Wipe skillet with a paper towel that has been dipped in oil. Pour 2 tablespoons egg mixture into oiled skillet. Swirl skillet to egg mixture covers bottom of skillet in a very thin sheet. If pan is too hot, egg will not swirl properly. Cook 30 seconds or until set. Carfully turn crepe; cook about 15 seconds. Turn crepe out of skillet to cool completely before cutting.

When cool, roll up crepe. With a sharp knife, cut in strips from 1/8 to 1/4 inch wide.