Photograph of the finished Agedashi tofu

Japan · Đậu phụ chiên xốt dashi Agedashi

Agedashi tofu

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 1.4 kg
  • Photograph of Tapioca starch Tapioca starch 240 g
  • Photograph of Dashi broth Dashi broth 1 l
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of White radish White radish 320 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 32 g

Method

  1. 1 Press the soft tofu under paper and gently knead it for 30 minutes to drain off excess water.
  2. 2 Cut into 4 cm cubes, then roll in tapioca starch and tap off the excess.
  3. 3 Only tapioca starch is used, not wheat flour; tapioca starch gives the crust its characteristic thin and translucent texture.
  4. 4 Deep-fry at 180 degrees for 3 minutes until the crust is firm but the inside remains soft and creamy.
  5. 5 Simmer the dashi with soy sauce and mirin, then pour it into a bowl, covering about one-third of the tofu.
  6. 6 Arrange the beans in a bowl, then sprinkle with grated radish, grated ginger, green onions, and dried fish flakes. Serve immediately.

With an appliance

  • Air fryer 28 min

    Replace step 4: spray oil evenly, then steam in a hot air pot at 200 degrees for 9 minutes; the crust will be drier but with less oil.

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