AGEDASHI DOFU (TOFU)
Deep-fried Tofu serve with savory dashi broth
- 300 g firm Tofu
- 3 tbsp potato starch
- oil for frying
- 1 cup Dashi
- 2 tbsp light soy sauce
- 2 tbsp Mirin
- 3 to 4 tbsp "Daikon Oroshi" Grated Daikon
- 1 tsp ginger
- Mitsuba leaves
Savory Dashi Broth
Bring 3 cups of water to a boil, and put in Katsuobushi, and boil for about 7 to 8 minutes.Discard Katsuobushi, and transfer a cup of the Dashi into another small pot. Add in 1 tablespoon of mirin and light soy sauce.If you don’t have light soy sauce, you can use a less amount of regular soy sauce and add just a pinch of salt to make it light in color, or we say golden color Dashi.Bring it to a boil to evaporate the alcohol, set aside until used.
〈Daikon Oroshi〉Grate the daikon raddish.It is known as "Daikon Oroshi," a traditional condiment to reflesh the palate.It balances out the richness and lightness.And it contains digestive enzymes that will improve your digestive system.〈Ginger〉Grate a small amount of fresh ginger.〈Mitsuba leaves〉Cut into 1-inch length.
Transfer the deep-fried Tofu in a shallow dish and topped with Daikon Oroshi and grated ginger. Ladle over the generous amount of tasty Dashi broth.Sprinkle Mitsuba to add a refreshing aroma.You’re Agedashi Tofu is done!