Agedashi dōfu

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Agedashi dōfu is a traditional Japanese dish made from tofu, which is deep-fried and served in a soy-based sauce. The dish is typically garnished with toppings such as green onions, daikon radish, and bonito flakes. The name "agedashi" is derived from the Japanese words "age", meaning "deep-fried", and "dashi", a type of cooking stock used in Japanese cuisine.

History[edit | edit source]

The origins of agedashi dōfu are not well-documented, but it is believed to have been a popular dish in Japan for several centuries. The use of tofu in Japanese cuisine dates back to the Nara period, and the technique of deep-frying tofu may have been introduced to Japan from China during the Tang dynasty.

Preparation[edit | edit source]

To prepare agedashi dōfu, blocks of tofu are first dusted with potato starch or cornstarch before being deep-fried until golden brown. The fried tofu is then served in a bowl with a sauce made from soy sauce, mirin, and dashi. The dish is typically garnished with finely chopped green onions, grated daikon radish, and bonito flakes.

Variations[edit | edit source]

There are several variations of agedashi dōfu, which may include additional ingredients or different types of sauce. For example, some versions of the dish use a thicker, sweet-and-sour sauce, while others may include ingredients such as mushrooms or seaweed.

Cultural significance[edit | edit source]

Agedashi dōfu is a common dish in izakayas, Japanese-style pubs, and is often served as an appetizer. The dish is also popular in home cooking due to its simplicity and versatility.

See also[edit | edit source]

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