Agedashi Tofu (Deep-Fried Tofu in Broth)
Agedashi Tofu that highlights meticulous culinary techniques, featuring a crispy, savory exterior and a soft, airy interior. The refreshing toppings of deep-fried shishito peppers and condiments harmonize perfectly with the rich, hot dashi broth.
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🍳 Cooking Flow
Make a slit in the shishito peppers and deep-fry them briefly → Thoroughly wipe the moisture off the tofu and let it reach room temperature → Prepare the condiments (scallion, ginger, grated daikon) and simmer the dashi broth, then strain it into serving bowls → Coat the tofu in potato starch and deep-fry at 170°C (338°F) until crispy → Place the tofu into the bowls with the broth and top with the condiments and shishito peppers
Cooking Steps
Brief Cooking Order
Make a slit in the shishito peppers and deep-fry them briefly → Thoroughly wipe the moisture off the tofu and let it reach room temperature → Prepare the condiments (scallion, ginger, grated daikon) and simmer the dashi broth, then strain it into serving bowls → Coat the tofu in potato starch and deep-fry at 170°C (338°F) until crispy → Place the tofu into the bowls with the broth and top with the condiments and shishito peppers
Introduction
Agedashi Tofu that highlights meticulous culinary techniques, featuring a crispy, savory exterior and a soft, airy interior. The refreshing toppings of deep-fried shishito peppers and condiments harmonize perfectly with the rich, hot dashi broth.
Step 1
Make a slit in the shishito peppers with a knife to prevent them from bursting, then deep-fry them briefly and remove from the oil.
Step 2
Cut the firm tofu, wrap it in paper towels to thoroughly wipe off moisture, and leave at room temperature.
Step 3
Finely chop the scallions and grate the ginger. Grate the daikon and lightly squeeze out excess moisture.
Step 4
Boil water in a small pot, add katsuobushi, then stir in mirin and soy sauce. Simmer for 3 minutes, strain through a sieve, and pour into serving bowls.
Step 5
Heat the frying oil to 170°C (338°F). Immediately before frying, coat the entire surface of the tofu thoroughly with potato starch.
Ingredients List
Important Notes
⚠️ Always make a small slit in the shishito peppers beforehand to prevent them from bursting while cooking.
💡 Thoroughly wiping moisture from the tofu with paper towels ensures the coating stays crispy and doesn't get soggy.
💡 The key is to coat the tofu in potato starch right before frying to prevent the starch from absorbing moisture.
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