Agedashi tofu

Agedashi tofu

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
300g silken firm tofu
250ml dashi stock
2 tablespoons mirin
2 tablespoons japanese soy sauce
1 teaspoon caster sugar
1 teaspoon finely grated ginger
oil, for frying
potato flour, for dusting
1 spring onion, thinly sliced
1 tablespoon thinly sliced nori
1 tablespoon bonito flakes

Method

  1. Put the tofu on a plate and top with another plate. Set aside, occasionally draining the liquid that escapes, for 2 hours. Cut into four pieces.
  2. Combine the dashi stock, mirin, soy sauce, sugar and ginger in a saucepan and place over medium heat. Cook, stirring, for 3 minutes, or until the sugar dissolves.
  3. Pour enough oil into a wok or deep frying pan to come 5 cm up the side. Lightly dust the tofu in potato flour. Cook the tofu, turning, for 3 minutes, or until lightly golden and crisp.
  4. Drain the tofu on paper towel and transfer to a bowl. Pour over the dashi mixture. Scatter over the spring onion, nori and bonito flakes and serve immediately.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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