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Agedashi Tofu

Name: Agedashi Tofu
Prep time: PT20 minutes (plus 30 minutes pressing time)
Cook time: PT10-15 minutes
Total time: PT1 hour (including pressing)
Yield: 4
Cuisine: Japan
Ingredients: 400 g Firm or extra-firm tofu (Choose a tofu that holds its shape well. Avoid silken or soft tofu.); 50 g Potato starch (katakuriko) (This is crucial for achieving a light, crispy coating. Cornstarch can be used as a substitute, but potato starch is preferred.); 300 ml Dashi stock (Can be made from scratch or instant dashi granules dissolved in water.); 3 tbsp Soy sauce (Use a good quality Japanese soy sauce.); 3 tbsp Mirin (Sweet Japanese rice wine. Adds sweetness and depth.); 4 tbsp Grated daikon radish (Squeeze out excess liquid before serving for a cleaner flavor.); 2 Green onions (scallions) (Thinly sliced for garnish.); As needed Neutral cooking oil (For deep-frying. Such as canola, vegetable, or rice bran oil.)

Crispy, deep-fried tofu served in a warm, savory dashi-based broth. A classic and comforting izakaya (Japanese pub) appetizer.

준비 시간20 minutes (plus 30 minutes pressing time)

조리 시간10-15 minutes

총 시간1 hour (including pressing)

1회 제공량4

난이도Easy

2개의 수정· Feb 8

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🧂 재료

400 g Firm or extra-firm tofu(Choose a tofu that holds its shape well. Avoid silken or soft tofu.)
50 g Potato starch (katakuriko)(This is crucial for achieving a light, crispy coating. Cornstarch can be used as a substitute, but potato starch is preferred.)
300 ml Dashi stock(Can be made from scratch or instant dashi granules dissolved in water.)
3 tbsp Soy sauce(Use a good quality Japanese soy sauce.)
3 tbsp Mirin(Sweet Japanese rice wine. Adds sweetness and depth.)
4 tbsp Grated daikon radish(Squeeze out excess liquid before serving for a cleaner flavor.)
2 Green onions (scallions)(Thinly sliced for garnish.)
As needed Neutral cooking oil(For deep-frying. Such as canola, vegetable, or rice bran oil.)

👨‍🍳 조리법

1
Prepare the tofu: Drain the tofu and press it thoroughly to remove as much water as possible. This is critical for a crispy coating. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes. Once pressed, cut the tofu into approximately 4-5 cm (1.5-2 inch) cubes.
⏱️ 30 minutes (pressing) + 5 minutes (cutting)
2
Make the sauce: In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 2-3 minutes to allow the flavors to meld. Keep warm over low heat.
⏱️ 5 minutes
3
Coat the tofu: Place the potato starch in a shallow dish or bowl. Gently toss each tofu cube in the potato starch, ensuring all sides are evenly coated. Shake off any excess starch.
⏱️ 3 minutes
4
Fry the tofu: Heat about 5-7 cm (2-3 inches) of neutral oil in a deep pot or wok to 170-180°C (340-350°F). Carefully lower the coated tofu cubes into the hot oil, frying in batches to avoid overcrowding the pot. Fry for about 3-5 minutes per side, or until the coating is crisp and golden brown. Use a slotted spoon or spider strainer to remove the fried tofu and place it on a wire rack set over paper towels to drain.
⏱️ 10-15 minutes (depending on batch size)
5
Assemble and serve: Divide the fried tofu among four serving bowls. Ladle the warm dashi sauce over the tofu. Top each bowl with a spoonful of grated daikon radish and a sprinkle of thinly sliced green onions.

요리 기록 추적

💡 전문가 팁

✓Ensure the tofu is very dry before coating; this is key to achieving a perfectly crispy exterior.
✓Fry the tofu just before serving for maximum crispiness.
✓The dashi sauce should be served warm, not boiling, to gently warm the tofu without making it soggy.
✓For extra flavor, you can add a small piece of grated ginger to the sauce while it simmers.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a small knob of grated fresh ginger to the sauce while it simmers for a spicy kick.
Garnish with katsuobushi (bonito flakes) for an extra layer of umami.
A drizzle of chili oil can add a touch of heat.