Agedashi Tofu (Deep-Fried Tofu with Bonito Soy Broth)
When prepared properly, agedashi tofu is one of the best things you can have. The outside is lightly fried while the the tofu inside almost melts in your mouth. The warm broth added to the dish is full of umami and a little sweet, while the grated ginger on top brings freshness, rounding up all the flavors beautifully. This recipe is taken from Harumi Kurihara's Harumi's Japanese cooking.
- 2 - 12.3 oz boxes soft silken tofu
- potato starch or cornstarch for dusting the tofu pieces
- oil - enough to deep-fry the tofu
- 1 cup dashi stock or fish stock
- 2 tbsp mirin
- 2 tbsp soy sauce
- a little superfine sugar (about 1/2 tsp)
- a little salt (1/4 tsp)
- grated daikon
- grated ginger to taste
- shiso leaves, chopped into thin strips or a mix of fresh basil and mint (optional)
- myoga (optional) minced
- green onion or chives, minced
Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, the coat with the potato starch.
Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil. In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
Divide the tofu among four bowls. Pour a little of the hot sauce into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.