Agedashi Dofu (for 2)

1. Mix the stock, soy, and mirin together for the sauce. Bring to a boil and keep hot.

2. Heat the oil to 350 degrees F and spread the flour on a plate. (Note that this is one of the very few dishes where you DON'T press the tofu first--the moisture should be sealed in by the coating.

3. Cut the tofu into four squares, pat two of them very dry with paper towels, roll them gently in the flour to cover all surfaces well, nudge off the excess flour, and slide them straight into the hot oil. Keep turning them and fry them for about 7 minutes until they're golden and crispy. Have the next two ready to go when you take the first batch out (very carefully, with a wide strainer). Drain on paper towels. One serving is two cakes with a pile of green onion and ginger on top, with the sauce poured over or served in a separate bowl as a dip.

4. White Miso Dressing: 2/3 cup of sweet white miso, 3 tablespons of sake,  3 tablespoons mirin, 1 egg yolk,  a little stock, if desired. A pinch of grated lemon peel, or ginger, or shichimi (seven-spice mixture), or sansho pepper, or toasted sesame seeds

5. Over a very gentle heat, gradually mix the sake and mirin into the miso. Stir in the egg yolk. Stir and heat gently for a couple of minutes until smooth and creamy, adding a little stock only if it looks too solid. Remove from heat. A dollop of this is usually served on a simmered vegetable, such as daikon, with the seasoning sprinkled over.