Wrap the tofu in some freshly pulled soy skins and seal the openings with a mix of potato starch and water. Soy skins are made by collecting, or pulling, the skin that forms on boiling soy milk

Naturally, the soy skins are home made too. This is still a temple.

4. After dipping the entire thing in the starch and water mix, deep fry in 180° oil.

Let's sample one.

Ah!

Go figure.

Just out of the frier the melted cheese is devastatingly hot.

When simmered until firm, fry the daikon on both sides in a frying pan coated with oil.

2. When they have browned, add and coat thoroughly with a sauce made from soy sauce, sugar and sake.

Let the sauce reduce until it assumes a shiny appearance. Done.

Arrange on a plate.

It's ready!

Let's go fetch Hijiri.