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Bonito Flake 10g
Usukuchi Light Soy Sauce 40ml
Potato Starch 50g
Mooli grated 15g
Ginger grated 1g
Chive finely chopped
Nori Seaweek 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.