Agedashi Tofu (Deep-Fried Tofu in Dashi)
An elegant, comforting Izakaya classic. Blocks of soft silken tofu are lightly dusted in potato starch and flash-fried until a delicate, invisible crust forms. They are served swimming in a piping hot, intensely savory, and slightly sweet dashi broth.
Ingredients
- 1 block Silken or soft tofu Kinugoshi
- 1/4 cup Potato starch Katakuriko
- Vegetable oil for deep frying
- 1 cup Dashi stock
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Grated Daikon radish excess water squeezed out
- 1 tsp Fresh ginger grated
- 1 Green onion finely chopped
- 1 pinch Katsuobushi bonito flakes
Instructions
- Press the Tofu: Wrap the block of silken tofu in paper towels. Place a flat plate on top to gently press out the excess water for 15 minutes. Cut the pressed tofu carefully into large, 2-inch cubes.
- Make the Broth (Tsuyu): In a small saucepan, bring the dashi stock, soy sauce, and mirin to a gentle simmer. Turn off the heat and keep the broth piping hot.
- Coat the Tofu: Heat 2 inches of vegetable oil in a deep pot to 350°F (180°C). Gently pat the tofu cubes completely dry. Immediately before frying, heavily dredge the tofu cubes in the potato starch, shaking off any excess.
- Flash Fry: Carefully lower the starch-coated tofu into the hot oil. Fry for 2 to 3 minutes until the crust becomes very crisp and pale golden. Remove and drain briefly on a wire rack.
- Assemble and Serve: Place the hot, crispy tofu blocks in deep serving bowls. Pour the hot dashi broth directly over and around the tofu. Top the tofu with the grated daikon, grated ginger, chopped green onions, and dancing bonito flakes. Serve immediately before the crust gets soggy.
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