Agedashi dōfu

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

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

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

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

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

• Japanese cuisine
• Tofu
• Izakaya