Agedashi tofu is tofu coated with a thin batter, deep-fried, then doused with delicious soup stock. It's a standard item in izakaya and restaurants in Japan, but it also makes the perfect side dish for dinner.
- 14.11 oz Firm Tofu
- for the coating Potate Starch
- for frying Vegitable oil
- 0.63 cup dashi stock
- 1 tbsp usukuchi soy sauce (light color)
- 1 tbsp mirin sweet cooking sake
- 0.5 piece grated ginger
- 2 small pieces scallions
- 1 tbsp potate starch
- 2 tbsp water
Wrap the firm tofu in paper towels, and put some pressure on it to drain access water. Cut in half. Mix the ingredients in C to make water-soluble potato starch.
Sprinkle potato starch on the tofu, then fry in oil heated to 338 ℉(170 ℃).
Put A in a pan and heat it over medium heat. After boiling, add the water-soluble potato starch to thicken it.
- Mix the water-soluble potato starch well before adding.
- Add the water-soluble potato starch little by little until it reaches the desired hardness.
Place step 2 onto a serving dish, pour on the mixture from step 3, and top with B.
- You can make any Japanese soup stock such as Awase, Kombu, Iriko. Please use your favorite soup stock.