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1
Wrap the firm tofu in paper towels and place a weight (such as a baking tray) on top. Let it drain for 30–60 minutes until the tofu's thickness is reduced by about half.
2
Trim the root end of the myoga, then cut it in half lengthwise. Slice diagonally into thin strips. Soak the prepared myoga in cold water for about a minute, then pat dry with paper towels.
3
Mix together the sake, soy sauce, mirin, sugar, and grated ginger, stirring until the sugar is completely dissolved.
4
Pat the drained tofu thoroughly dry, then cut it in half. Coat the tofu pieces evenly with potato starch.
5
Heat sesame oil in a frying pan over medium heat for about 30 seconds. Add the coated tofu and cook until each side is golden and crispy. Flip and continue cooking all sides until the entire surface is golden and crunchy.
6
Turn off the heat and wipe away excess oil from the pan with paper towels. Pour in the prepared sauce, then resume cooking over medium heat. Gently flip the tofu and coat it thoroughly with the sauce until the mixture thickens and the flavor is absorbed.
7
Transfer the cooked tofu to a serving plate and top with dried bonito flakes, chopped green onions, and the prepared myoga strips. Serve immediately.
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