Gently remove the Silken Tofu from its package and drain any excess liquid; if possible, let it sit on paper towels for 10–15 minutes. Carefully cut the block into 6–8 even cubes (or rectangles) so they hold together while frying.
Pat the cut tofu dry with paper towels, then lightly coat each piece in Potato Starch, shaking off any excess to avoid a thick batter—this creates a thin, crisp shell.
Pour enough Neutral Oil into a shallow pan to reach about 1–1.5 cm depth and heat over medium until it reaches roughly 170–180°C (or when a pinch of starch sizzles gently). Fry the tofu in batches, turning once, until the coating is light golden and crisp, about 2–3 minutes per side. Transfer to a rack or paper towels to drain.
While the tofu fries, make the sauce: combine Dashi Stock, Soy Sauce, and Mirin in a small saucepan (roughly 3 parts dashi to 1 part each soy and mirin as a guideline). Bring to a gentle simmer, taste and adjust balance, then remove from heat—keep warm.
Prepare the garnishes: grate the Daikon finely and squeeze out a little excess moisture if very watery; grate a small knob of Ginger; and thinly slice the Scallion on the diagonal. Have the Katsuobushi ready for finishing.
To serve, arrange the fried tofu on shallow bowls or a platter. Either pour a few spoonfuls of the warm sauce over the tofu or ladle it around the pieces so the coating stays partly crisp.
Top each tofu piece with a little grated Daikon, a touch of grated Ginger, a sprinkle of sliced Scallion, and a generous pinch of Katsuobushi. Serve immediately so the contrast of hot sauce and crispy tofu is enjoyed at its best.
