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How to cook Age Dashi Tofu

Age Dashi tofu
Deep fried tofu is called age-dashi-dofu in Japan. Deep fried tofu is usually served with Tempura Sauce.
Agedashi tofu (or agedashi dofu), often shortened to age tofu or age dofu) is a japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It’s then served in a hot tentsuyu broth made of dashi, mirin, and sho-yu (Japanese soy sauce).
Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally “One hundred Tofu”), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
( article from wikipedia)
Video how to cook AgeDashiTofu
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Tempura Sauce Recipes ( use 75ml)
Dashi water- 6
Mirin -1
Shoyu-1 ,
*Boiled sauce with pan .

Dashi is soup stock that is made of dried kelp (seaweed), Bonito Flakes and water, however there quite a lot of instant dashi sold over the supermarket counter.

Mirin is sweet cooking rice wine

Bonito flakes (Kezuri Bushi) is dried fish looks and feels like a slab of dark, brown wood can can be kept indefinitely in a cool, dry place.

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