Agedashidōfu • 揚げ出し豆腐
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 200 g/ 7oz/ ½ package regular tofu
• 3~4 Tbsp flour, potato starch or corn starch
• vegetable oil
• 3 Tbsp dashi
• 1 Tbsp soy sauce – low sodium
• 1 Tbsp mirin (Mizkan honteri non-alcoholic mirin)
• ½ cup puréed daikon/radish
• 1 tsp grated ginger
◊ Cut tofu in 4 or 6 pieces, place on paper towel in a plate to drain as much liquid as possible.
◊ In a deep plate, coat well drained tofu pieces with starch.
◊ Pour oil in small saucepan, enough to cover tofu pieces half-way.
◊ On medium, heat oil until rippling. Add coated tofu pieces and fry until golden on all sides. Place in serving dish.
◊ Mix sauce ingredients and ‘warm’ in microwave. Pour sauce from the side of the dish.
◊ Scoop out 1 ~ 2 Tbsp of puréed daikon pulp and garnish the top.
◊ Place grated ginger on puréed daikon. Serve warm.
~ どうぞめしあがれ • Douzo Meshiagare ~
The best way to make grated daikon (oroshi daikon) is to grate in circular motion to avoid fibers breaking apart.
So, what’s cooking in your kitchen?