Agedashi Tofu Mushroom Sauce
Agedashi Tofu Mushroom Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, agedashi tofu mushroom sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Agedashi Tofu Mushroom Sauce is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Agedashi Tofu Mushroom Sauce is something that I have loved my whole life.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. How to Make AGEDASHI TOFU (Deep Fried Tofu Recipe).

To get started with this recipe, we must first prepare a few components. You can have agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:
  1. Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
  2. Get Oil for frying
  3. Take Potato Starch Flour
  4. Take 1 Spring Onion *finely chopped
  5. Take <Sauce>
  6. Make ready 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
  7. Take 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
  8. Prepare 4 tablespoons Soy Sauce
  9. Make ready 4 tablespoons Mirin
  10. Take 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars.

Steps to make Agedashi Tofu Mushroom Sauce:
  1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
  2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
  3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
  4. Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
  5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make, agedashi tofu is also a. Are those beech mushrooms in the tofu?

So that is going to wrap this up for this exceptional food agedashi tofu mushroom sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!