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FOR THE KOMBU: Boil over medium-low heat, bring water to bare simmer, and add kombu. Let the kombu sit in simmering water for 10 minutes. Do not let the water reach above a bare simmer.
FOR THE TOFU: Place the tofu block on a plate. Wrap the tofu in 2-3 layers of paper towels and place another plate on top. Drain the water out of the tofu for 15 minutes. Put the dashi, soy sauce, and mirin in a small saucepan and bring to a boil. Turn off the heat and set aside. Remove the paper towels from the tofu and cut them into 8 pieces.
Heat the oil to 175ºC in a deep fryer or medium saucepan. Coat the tofu pieces with the potato starch, dust off any excess starch, and immediately deep-fry until they turn light brown and crispy. Remove the tofu and place it on a wire rack or a plate lined with paper towels to drain the excess oil.
To serve, place the tofu in individual serving bowls. Gently pour in the sauce at the edge of the bowl without wetting the top of the tofu. Garnish with grated daikon, green onions, katsuobushi, and shichimi togarashi.