Agedashi tofu (deep-fried tofu in tsuyu broth)


  • Two 12-ounce box silken tofu (drained)
  • potato starch or cornstarch (for dusting)
  • oil (for frying)
  • 1 cup dashi stock
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt


  • ginger (peeled and grated)
  • green onion or chives (finely chopped)
  • shiso leaves (chopped) optional
  • myoga (chopped) optional


  • Drain the curd then wrap it in paper towels and place during a filter for half-hour to get rid of excess wet. Cut the curd into four items, dry once more with paper towels, then coat with the potato starch.
  • Heat the oil to an appropriate temperature for deep-frying (around 340 degrees). fastidiously place the curd items in to fry and once they flip golden, take away and drain on paper towels to get rid of excess oil.
  • during a tiny pan heat up the dashi stock, mirin, soy sauce, sugar and salt. wake the boil, making certain that the sugar has dissolved.
  • Divide the curd among four bowls. Pour a bit of the new broth into every bowl and garnish with the grated Raphanus sativus longipinnatus, a dab of grated ginger, shiso, myoga, and scallion to style.


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