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The ingredients needed to make Agedashi Tofu (Pan-fried Tofu in Dashi):
- Provide 1 block Tofu (silken or firm)
- Use 2 tbsp Grated daikon radish
- Prepare 1 tsp Grated ginger
- Get 200 ml Japanese dashi stock
- Get 2 tbsp ● Mirin
- Use 2 tbsp ● Usukuchi soy sauce
- You need 1/2 heaping tablespoon Katakuriko
- You need 1 Chopped scallions
Instructions to make Agedashi Tofu (Pan-fried Tofu in Dashi):
- Grate the daikon radish and lightly drain. Grate the ginger.
- Drain the tofu well. Separate into portions for each person and sprinkle with katakuriko (not listed). Shake off the excess katakuriko. Pan-fry the tofu, stirring, in a generous amount of oil. When the tofu is crunchy and browned on all sides, turn off the heat. Drain the oil from the tofu.
- Make the dashi. Bring 1 cup of water to a boil in a small pot. Add 1 teaspoon of dashi stock powder and the ● ingredients and bring to a boil. Add katakuriko (dissolved in an equal amount of water). Bring to a boil, stir to thicken, and turn off the heat. Add the daikon radish and ginger from Step 1 and mix in.
- Arrange the tofu on a plate and pour the sauce from Step 3 over it. Top with shredded green onions. All done. Enjoy ginger-flavored dashi with tofu.
Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make.
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