Agedashi tofu

Agedashi tofu

Agedashi Tofu is a popular traditional Japanese dish made from tofu that has been lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is typically served in a hot dashi broth garnished with green onions, daikon radish, and bonito flakes.

Ingredients

The main ingredient of Agedashi Tofu is tofu, a food product made from soy milk. The tofu used in this dish is usually soft or silken tofu, although firm tofu can also be used. The tofu is coated with a thin layer of potato starch or cornstarch before being deep fried. This gives the tofu a crispy exterior while keeping the inside soft and creamy.

The tofu is served in a hot dashi broth. Dashi is a basic stock used in Japanese cooking, made from kombu (dried kelp), shiitake mushrooms, and bonito flakes (dried, fermented, and smoked skipjack tuna). The broth is typically flavored with soy sauce, mirin, and sake.

The dish is garnished with finely chopped green onions, grated daikon radish, and bonito flakes. Sometimes, a small amount of grated ginger is also added for extra flavor.

Preparation

To prepare Agedashi Tofu, the tofu is first cut into cubes and patted dry. It is then lightly coated with potato starch or cornstarch. The tofu is deep fried until the exterior becomes crispy and golden brown. Meanwhile, the dashi broth is prepared by simmering kombu and shiitake mushrooms in water, then adding bonito flakes. The broth is strained and flavored with soy sauce, mirin, and sake. The fried tofu is served in the hot dashi broth and garnished with green onions, daikon radish, and bonito flakes.

Cultural Significance

Agedashi Tofu is a staple dish in many Japanese restaurants and is often included in the menu of Izakaya (Japanese pubs). It is appreciated for its contrasting textures and flavors – the crispy exterior of the tofu against its soft interior, and the savory dashi broth against the mild tofu. Template:Japan-food-stub