Japanese Agedashi Tofu
By: Joe Damrongphiwat
Published: Monday, August 9, 2010 - 4:45pm

Ingredients




Tofu
2 pieces of silken Japanese tofu*
2 tablespoons of corn flour
1/2 cup of vegetable oil to fry
Broth
1 tablespoon of soy sauce
2 tablespoons of mirin sauce*
5 centimeters cm x 5 piece of konbu (dried kelp)*^
1/2 cup of katsuobushi shavings (dried fish flakes)*^
1 cup of water
Garnish
1/2 cup of katsuobushi shavings (dried fish flakes)*
Spring onion, sliced thinly
A dollop of mayonnaise
*Available at good Japanese grocers
^You can skip these ingredients for making dashi (Japanese stock) if you use 





Preparation

1 Dust tofu with corn flour. Heat oil in a frying pan (medium heat). Fry tofu until golden. Place tofu in a warmed serving plate. 2 Make broth. Over low heat, bring water and kelp to simmer. Remove kelp once it floats onto the surface. Add dried fish flakes, cover with lid and slowly turn the heat off. Strain. Bring stock to simmer, add soy sauce, mirin sauce and reduce to thicken. 3 Pour the broth over the tofu. Top with katsuoboshi, Spring onion and mayonnaise. Serve with or without steamed rice. 


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Preparation

 1  Dust tofu with corn flour. Heat oil in a frying pan (medium heat). Fry tofu until golden. Place tofu in a warmed serving plate.  2  Make broth. Over low heat, bring water and kelp to simmer. Remove kelp once it floats onto the surface. Add dried fish flakes, cover with lid and slowly turn the heat off. Strain. Bring stock to simmer, add soy sauce, mirin sauce and reduce to thicken.  3  Pour the broth over the tofu. Top with katsuoboshi, Spring onion and mayonnaise. Serve with or without steamed rice.

About


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!