Drain the tofu and wrap it in 3–4 layers of paper towels or a clean kitchen towel. Set a heavy plate or Cutting Board on top and press for at least 15–20 minutes to remove as much moisture as possible. The drier the tofu, the crispier and safer the fry. After pressing, cut the block into 6–8 equal rectangular pieces, roughly 1.5 inches thick.

Combine the dashi stock, 3 tbsp soy sauce, 3 tbsp mirin, and 1 tsp sugar in a small Saucepan over medium heat. Stir gently and bring just to a simmer until the 1 tsp sugar dissolves, about 2–3 minutes. Taste and adjust — it should be savory, slightly sweet, and light. Keep warm on the lowest heat setting.

Prepare all garnishes before frying: grate the 3 oz daikon radish finely grated, excess liquid squeezed out and squeeze out excess moisture in a paper towel, grate the 1 tsp fresh ginger finely grated, and slice the 2 stalks green onions thinly sliced. Set aside in small bowls — you want everything ready to go the moment the tofu comes out of the oil.

Pour about 1.5–2 inches of 2 cups neutral oil vegetable, canola, or rice bran oil, for frying into a deep Skillet or heavy-bottomed Saucepan. Heat over medium-high heat to 340–360°F. Use a Meat Thermometer for accuracy — this temperature range gives a light, crisp crust without burning.

Spread the ½ cup potato starch katakuriko; cornstarch works in a pinch in a shallow dish. Just before frying, gently pat each tofu piece dry once more with a paper towel, then dredge all sides thoroughly in the ½ cup potato starch katakuriko; cornstarch works in a pinch, shaking off any excess. Coat only the pieces you're about to fry — do not coat them in advance, or the ½ cup potato starch katakuriko; cornstarch works in a pinch will become gummy.

Carefully lower 3–4 tofu pieces into the hot oil using Tongs or a Slotted Spoon. Fry in batches — do not crowd the pan. Fry for 3–4 minutes, turning gently halfway through, until the crust is pale golden and just set. Agedashi tofu should be lightly golden, not deep brown. Remove with a Slotted Spoon and drain on a Wire Rack set over a Baking Sheet (not paper towels, which trap steam and soften the crust). Repeat with the remaining pieces.

Divide the warm tsuyu broth among individual serving bowls (about 1/3 cup per Mixing Bowl). Gently place 2 pieces of fried tofu into each bowl — they should be half-submerged in broth. Top each serving with a small mound of grated 3 oz daikon radish finely grated, excess liquid squeezed out, a pinch of grated 1 tsp fresh ginger finely grated, a scatter of 2 stalks green onions thinly sliced, and a small tuft of ¼ cup katsuobushi bonito flakes, loosely packed. Serve immediately — the crust softens within minutes, which is part of the charm, but the first few bites are the best.