Agedashi tofu (Japanese deep fried tofu) with Homemade Sauce

Open 300 g firm tofu, drain the water and wrap it in kitchen paper. Place on a microwavable plate and microwave for 1 ½ minutes at 600W.
Unwrap the tofu and cut into approximately 12 pieces. (About 3cm cubes) Dry the surface of each piece with kitchen paper and sprinkle with 1 pinch salt.
Preheat the oil to 170 °C (338 °F). Mix 2 tbsp all-purpose flour and half of the potato starch, roll each piece of tofu in the mixture until coated all over.
In separate tray, add the other half the potato starch and mix with 1 tsp water to make "hailstones". Roll the tofu in the hailstones and place them directly into the preheated oil one by one.
Fry the tofu for 3 mins, turning half way. Once 3 minutes are up and the tofu is golden, transfer to a wire rack to allow the excess oil to drain off.
Take a small saucepan and add 150 ml dashi stock, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sake and ¼ tsp salt. Mix and heat on medium, bring to a boil and allow to bubble for 30 seconds. Lower the heat and make slurry in a separate bowl, pour the slurry into the sauce and stir continuously over the low heat until slightly thickened.
Place the tofu in the serving bowl and drizzle with the sauce. Top with 1 tbsp finely chopped green onions, 1 tbsp grated daikon and 1 pinch Japanese chili powder (shichimi togarashi) (optional).
Enjoy!