Japanese Agedashi Tofu
When it comes to tofu, Agedashi always arouses my appetite. It's so simple yet delicate in flavour. I love the softness of silken tofu texture, the smoky flavours of dried fish flakes and the gentle sweetness of the broth. Try it, it's so Zen!
Total Steps
3
Ingredients
11
Tools Needed
2
Ingredients
- 2 pieces silken Japanese tofu
- 2 tablespoons corn flour
- 1/2 cup vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons mirin sauce
- 5 pieces konbu (dried kelp), 5cm x 5cm(optional)
- 1/2 cup katsuobushi shavings (dried fish flakes)(optional)
- 1 cup water
- 1/2 cup katsuobushi shavings (dried fish flakes)
- Spring onion, sliced thinly
- dollop mayonnaise
Instructions
Step 1
Dust tofu with corn flour. <a href="/XZFHRHHF">Heat </a>oil in a <a href="/NZ2LK8CC">frying </a>pan (medium heat). <a href="/NZ2LK8CC">Fry </a>tofu until golden. Place tofu in a <a href="/FVYNJCCW">warmed </a><a href="/Y6MVNCHX">serving </a><a href="/ZJ3WDM5Q">plate.</a>
Step 2
Make broth. Over low <a href="/XZFHRHHF">heat,</a> bring water and kelp to <a href="/GFSF4J5F">simmer. </a>Remove kelp once it <a href="/8YYYJDQ2">floats </a>onto the surface. Add <a href="/RF7SRX43">dried </a>fish flakes, cover with lid and slowly <a href="/B52FHCF2">turn </a>the <a href="/XZFHRHHF">heat </a>off. <a href="/KXN5X3J8">Strain. </a>Bring stock to <a href="/GFSF4J5F">simmer,</a> add soy sauce, mirin sauce and <a href="/H3TYV2MZ">reduce </a>to <a href="/LXP6HLBF">thicken.</a>
Step 3
Pour the broth over the tofu. <a href="/R34ZSY3M">Top </a>with katsuoboshi, Spring onion and mayonnaise. <a href="/Y6MVNCHX">Serve </a>with or without <a href="/WPFKW7GH">steamed </a>rice.