As the weather is getting colder and colder, warm yourself with dishes that are customary and seasonal. Japanese understand texture and taste, two key components in Japanese foods. This preparation is easy and very delicious but delicate in flavor and the skill of a master chef can obtain the accuracy needed to achieve perfection.
The silken tofu is flowered by potato (Katakuriko) or corn starch and fried and simmers in a tentsuyu, a broth made from shoyu, mirin and dashi.
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