Crispy Tofu in Dashi Broth — Agedashi Tofu
A Japanese izakaya classic, silken tofu dusted in potato starch and fried to a gossamer crisp, served in a light dashi tsuyu broth with grated daikon, ginger, and bonito.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain tofu thoroughly, wrap in kitchen towel, press gently 10 minutes to remove excess moisture. Cut into 8 equal blocks (4 per person). Combine dashi, soy sauce, and mirin in a saucepan. Grate daikon and ginger. Slice spring onions. Measure potato starch and shichimi togarashi.
Simmer
Heat dashi mixture over medium heat, bring to a simmer for 2 minutes. Keep warm on low heat until plating.
Fry
Heat 800ml vegetable oil in a medium deep saucepan to 180°C (356°F). Dust tofu blocks thoroughly in potato starch, shaking off excess. Fry 3 to 4 blocks at a time for 3 to 4 minutes, turning gently, until pale golden crust forms on all sides. Drain on a rack immediately. Work in batches to avoid overcrowding.
Plate
Pour warm tsuyu into 2 deep bowls. Place fried tofu gently in broth (4 blocks per bowl). Top with grated daikon, ginger, bonito flakes, and spring onion. Finish with a pinch of shichimi togarashi and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.