August 2021(vol. 166)
Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)
“Age” means “deep fried” and “Dashi” means “broth”. Thus: deep fried Tofu steeped in Dashi-based sauce.
I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan!
Number of servings: 2 – 3
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion
- Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
- Heat the vegetable oil for deep frying to 170-180C (340-350F).
- Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
- Bring Dashi Sauce to a boil.
- Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.
You can of course use “Kinugoshidofu (silken Tofu)” but remember it is very soft and fragile.