is a Japanese hot tofu dish. Soft or medium-firm silken tofu is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth made of dashi, mirin, and (Japanese soy sauce), with finely-chopped (a type of spring onion) and grated daikon or (dried skipjack tuna flakes) sprinkled on top.[1]
is an old and well-known dish. It was included in Japanese tofu cookbook entitled (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu and simmered tofu .
While is the best-known dish, some other dishes may be prepared with similar techniques. These include, using eggplant.