Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, agedashi tofu (pan-fried tofu in dashi). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. There are many ways to prepare agedashi tofu and also make the sauce.

Agedashi Tofu (Pan-fried Tofu in Dashi) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Agedashi Tofu (Pan-fried Tofu in Dashi) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have agedashi tofu (pan-fried tofu in dashi) using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Agedashi Tofu (Pan-fried Tofu in Dashi):

1. Get 1 block Tofu (silken or firm)
2. Take 2 tbsp Grated daikon radish
3. Get 1 tsp Grated ginger
4. Make ready 200 ml Japanese dashi stock
5. Get 2 tbsp ● Mirin
6. Take 2 tbsp ● Usukuchi soy sauce
7. Prepare 1/2 heaping tablespoon Katakuriko
8. Prepare 1 Chopped scallions

You just fry the tofu it until it turns golden brown. That is what keeps the tofu. The tofu used in agedashi dofu needs to be not too soft and not too hard so that it does not break easily when deep fried, but the inside of Place tofu and cornflour plates next to the deep-frying pan. Grate the daikon radish and lightly drain.

Instructions to make Agedashi Tofu (Pan-fried Tofu in Dashi):

1. Grate the daikon radish and lightly drain. Grate the ginger.
2. 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.
3. 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.
4. 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.
5. Ready to serve and ENJOY!

The tofu used in agedashi dofu needs to be not too soft and not too hard so that it does not break easily when deep fried, but the inside of Place tofu and cornflour plates next to the deep-frying pan. Grate the daikon radish and lightly drain. 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.

So that’s going to wrap this up for this special food agedashi tofu (pan-fried tofu in dashi) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!