Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy "agedashi" tofu with atsuage. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. "Age" means "deep fried" and "Dashi" means "broth". Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.
Easy "Agedashi" Tofu with Atsuage is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Easy "Agedashi" Tofu with Atsuage is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have easy "agedashi" tofu with atsuage using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Easy "Agedashi" Tofu with Atsuage:
- Make ready 1 pack Atsuage
- Make ready 100 ml ●Water
- Take 50 ml ●Mentsuyu
- Prepare 1 tbsp ●Mirin
- Prepare 2 tsp Katakuriko dissolved in water
- Make ready 1 dash Oil
Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy A great agedashi tofu is like warm custard. It melts on your tongue into a creamy pool of savory dashi, or stock, lightly accented by the garnishes. Lightly dust your drained silken tofu with a bit of potato starch.
Steps to make Easy "Agedashi" Tofu with Atsuage:
- Pour a modest amount of oil into a frying pan. (If you are using a Teflon frying pan, then you don't have to use oil) Cook all sides till they are golden brown.
- Once all sides are golden brown and crispy, add in the ● ingredients, and then finally the katakuriko dissolved in water. Once it thickens, it's ready.
It melts on your tongue into a creamy pool of savory dashi, or stock, lightly accented by the garnishes. Lightly dust your drained silken tofu with a bit of potato starch. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! Agedashi Tofu recipe, a Japanese appetiser of crispy on the outside, meltingly soft on the inside, fried tofu sitting in a hot dashi sauce.
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