This dish has been created by Takashi Miyazaki for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
- Water 1ltr
- Kombu 20g
- Bonito Flake 10g
- Dashi 160ml
- Mirin 40ml
- Sake 20ml
- Usukuchi Light Soy Sauce 40ml
- Tofu 349g
- Potato Starch 50g
- Mooli grated 15g
- Ginger grated 1g
- Chive finely chopped
- Bonito Flake
- Nori Seaweek Shredded
- Chilli Shredded
Soak kombu in 1litter water and leave for a night. (kombu water).
Place kombu water into the pot and bring to boile. (low heat).
Take kombu out from pot and add 10g bonito flake. Turn off the heat and leave 5 minutes.
Strain the dashi.
Place dashi, mirin, sake and light soy sauce into a pot.
Bring to boile.
Heat the oil in a fryer pan to 180 degrees
Cut tofu in quarter cubes.
Place potato starch on the tray and coat the tofu with potato starch.
Deep fry until they turn light brown and crispy.
Remove the tofu and drain excess oil on a plate lined with paper towels.
Pour agedashi dashi into the bowl, place tofu into dashi bowl. Garnish with grated mooli, ginger, chive, bonito flake, shredded nori and shredded chilli.