Agedashi Dōfu
A Kyoto izakaya standard: silken tofu dusted in potato starch and flash-fried so it shatters at the surface and trembles inside, then sat in a warm pool of dashi, mirin, and soy. Grated daikon and ginger melt into the broth at the table.
Ingredients
- silken tofu14 oz block
- potato starch (katakuriko)1/2 cup
- neutral oil for frying3 cups
- dashi stock1.5 cups
- soy sauce3 tbsp
- mirin3 tbsp
- daikon radish, grated1/2 cup
- fresh ginger, grated1 tbsp
- scallion, thinly sliced1
- bonito flakes (katsuobushi) for garnish1 small handful
Steps
Press the tofu.
Drain the tofu, wrap it in a clean kitchen towel, and rest a small plate on top for 15 minutes to press out excess water.
Simmer and keep sauce warm.
Combine dashi, soy sauce, and mirin in a small saucepan, bring to a gentle simmer, then keep warm off heat.
Cut and dry the tofu cubes.
Cut the pressed tofu into 8 cubes and pat them dry on all sides.
Heat oil in a heavy pot to 350°F.
Coat tofu in potato starch.
Roll each tofu cube in potato starch to coat fully, shaking off excess.
Fry tofu until golden and crisp.
Fry tofu in two batches, turning gently, until the crust is pale gold and crisp — about 3 minutes per batch.
Drain tofu on a rack.
Drain on a rack — not paper towels — so the bottom stays crisp.
Assemble and serve the dish.
Arrange 2 cubes in each warmed shallow bowl, ladle warm dashi broth around (not over) the tofu, and top with grated daikon, ginger, scallion, and a tuft of bonito flakes.
Nutrition, per serving. 230 calories. Protein 10.5 grams, 18 percent. Carbs 18 grams, 30 percent. Fat 14 grams, 53 percent. Fiber 1.5 grams, sugar 3 grams, saturated fat 2 grams, sodium 900 milligrams. Estimated from ingredients.
