Agedashi Dofu


[Serves 2]

• 1 block of Tofu
• 2 tbsps potato starch(“Katakuriko”)
• 4 Shishito peppers (for garnish) if desired
• Grated daikon radish: as desired 
 Grated ginger:as desired
• 2 2/3oz of Dashi made from 1 pack of Dashi 
• 1 tbsp Soy Sauce(Light soy sauce if possible)
• 1 tbsp Mirin (sweet cooking rice wine)


Microwave tofu for 1 min to drain water. And cut into bite-size pieces.



Grate radish and ginger.


Put all the soy sauce, mirin and dashi into a pot and bring to a boil. After it's boiled turn off the heat.


Coat tofu with "Katakuriko"(potato starch) and deep-fry in oil heated to 356°F until golden brown. Quickly fry shishito peppers as well.



Place the shishito peppers on a serving dish. Place deeply fried Tohu on a serving dish, pour over the dashi and seasoning and top with grated daikon radish and ginger.




Used in this Recipe

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