Tofu Special Part 1 How to Make Agedashi Tofu photo 0
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Tofu Special Part 1 How to Make Agedashi Tofu

As part of our current introduction to Tofu and its dietary value, we additionally intend to present some regular Japanese recipes to aid you take pleasure in the local cuisine, and today we will certainly be trying to recreate (or Agedashi Tofu). This simple yet tantalising recipe is basic and quick to prepare as well as only requires minimal ingredients for truly stunning results.

The Meal

Agedashi Tofu () is fried or deep-fried cubes of Tofu that stocked a soy and dashi (Japanese fish-based supply) flavoured sauce, covered with a Japanese radish and also spring onion garnish. Although there are several variants for the garnish, well explore that later on in the recipe.
This specific fresh fried selection of Tofu is a neighborhood hit at Izakayas (or ), small Japanese bars or restaurants, and is commonly available as part of many appetiser food selections. Its appeal grows also stronger throughout the winter, due to the warmth supplied by its dashi and also soy-based saucy brew.
While deep-frying usually creates images of oily convenience food, there is just a very thinbatter around the outside of the Tofu. The soy as well as dashi sauce mix is light too. The batter is produced making use of (or Katakuriko), potato starch flour, surrounding the Tofu with a cosy soft covering. Nonetheless, if these components are hard to locate, we suggest you make use of corn starch or ordinary flour for a slightly different appearance yet should produce comparable outcomes.

Agedashi Tofu Dish

The components and amounts supplied below are for an approximated 4 servings:

For the Tofu:

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  • 1 Pack of Tofu (approx. 400g suffices for 4 servings)
  • Katakuriko (potato starch)*

* As a substitute for potato starch you can likewise use cornstarch or plain flour

Tofu Special Part 1 How to Make Agedashi Tofu photo 0

For the Sauce:

  • 2 cups of Dashi (approx. 500ml)*
  • 2 Tablespoons of Soy Sauce
  • 2 Tablespoons of Mirin
  • 2 Tablespoons of Benefit (Japanese rice red wine optional)

* As a replacement for Dashi you can additionally utilize any kind of type of stock (Chicken, Beef, Veggie, etc)

For the Garnish:

  • Grated Daikon (Japanese radish)
  • Very finely sliced up spring onions


Action 1 Slice the Tofu into 12 cubes of equivalent size.

Tofu Special Part 1 How to Make Agedashi Tofu photo 1

Step 2 To absorb as much wetness as possible from the Tofu, lay a paper towel on either a big plate or tray. Place the specific Tofu pieces around the surface of the paper towel, and then cover these with an additional towel on the top. To use some pressure to the top of the paper towel covering the Tofu, place an additional tray or object with minimal weight ahead, then leave it to sit for 20 mins.

Action 3 In the meanwhile, you can start to prepare the sauce. In a little pot or saucepan, include the Dashi (or supply), Soy Sauce, Mirin and Purpose (optional) together, give a boil while mixing and after that reduce the warmth to a simmer. Maintain the sauce warm up until the Tofu frying is total.

Step 4 Remove the dried Tofu as well as start to coat with the Katakuriko (potato starch), for finest results attempt to maintain an even thin finishing around the Tofu by getting rid of any type of excess flour.

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Tip 5 Prepare a saucepan with deep frying oil, and pre-heat on tool to high heat, alternatively you can utilize a fry pan with a few millimetres of oil lining the base of the frying pan. Area each cube carefully right into the oil and also chef for a couple of minutes, turning each cube when. If frying in a frying pan, ensure to fry each side of the Tofu in the oil for a number of minutes or until golden. Lastly, remove the fried Tofu dices from the oil, as well as disperse equally into 4 tiny offering recipes.

Action 6 Pour even quantities of the cozy Soy as well as Dashi sauce around the side of each little dish.

Tofu Special Part 1 How to Make Agedashi Tofu photo 2

Step 7 Finally, garnish the top of the Tofu dices with carefully grated Daikon (Japanese radish), as well as very finely sliced up springtime onions. Please note you can likewise substitute the springtime onions for (or Katsuobushi), which are dried out, fermented and also smoked fish flakes or Bonito flakes.

(Meshi agare which has a comparable meaning to Bon Apptit)

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