Agedashi Dōfu
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 people
-
Calories
41 kcal
-
Course
Main Course
-
Cuisine
Japanese
Agedashi Dōfu
Report
Agedashi dōfu or age dōfu is a Japanese dish of fried kinugoshi tofu (silken tofu), which is served in hot dashi broth.
Share:
Ingredients
- 12 oz. kinugoshi tofu firm silken tofu, drained net weight
- 2 tablespoons Potato Starch or cornstarch
- vegetable oil for frying
- 1 cup dashi stock
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon crystal sugar
- ¼ teaspoon salt
Possible toppings
- grated daikon
- peeled and grated fresh ginger
- Scallion stalk thinly sliced
- chopped Shiso leaves
- myoga ginger
Instructions
- Drain the silken tofu then wrap it in paper towel and place it in a colander for 30 minutes to remove excess moisture.
- Divide the tofu into 8 cubes, wipe it again with paper towel, then pass each piece in the starch.
- In a frying pan, heat a large volume of oil and bring it to a temperature of around 350 F (175°C), a temperature that must be maintained throughout the frying process.
- Gently dip the tofu pieces and when they turn golden, remove them, drain them in a colander, then place them on paper towels to remove excess oil.
- In a small saucepan, heat the dashi broth, mirin, soy sauce, sugar and salt.
- Bring to a boil and turn off the heat when the sugar is completely dissolved.
- Divide the tofu among 4 bowls.
- Pour over some hot broth and garnish with grated daikon, grated ginger, shiso, myoga and scallion, to taste.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
