To be honest, I didn’t like Japanese food at all when I was a kid. I always thought it just tasted nothing and boring!! I’d rather prefer Pizza, Spaghetti, hamburgers and any type of western food(I still like them though), but I’ve come to realize, as I get older, the richness of Japanese food which can be easily overlooked unless you eat slowly and try to enjoy the lingering subtle flavor. To me, it feels similar to when I enjoy drinking white wine. Anyways, Agedashi dofu is a sterotypical example of that sort. My brother is a professional sushi chef and he made me one 4 or 5 years ago at his restaurant and it was mind-blowing; come to think of it, that’s when I actually learned how to appreciate the delicacy of Japanese food. I would sincerely like you to try this recipe and promise you that your perspective will expand from here on.
1. Tofu 300g
2. Ground Daikon Radish as you like
3. Ground Ginger
4. Bonito Flakes as you like
5. Potato Flour
1. Dashi 200ml
2. Soy sauce 1tbsp
3. Sake 1/2 tbsp
4. Mirin 1/2 tbsp
5. Sugar as you like
- Grind Daikon Radish.
- Cut Tof into bite-size pieces and fry them.
- Microwave them for a couple mins to let water out.
- Pour dashi in a pot and heat it up
- lay out potato flour on a tray.
- The moment dashi starts boiling, turn down the fire to minimum and add soy sauce, mirin and sake.
- Check the taste and add some sugar to your preference to finish the soup.
- Pour sunflower oil in a pot and heat it up to 170C(338F).
- Coat tofu with potato flour and fry.
- Put some pieces of fried tofu in a bowl and pour some dashi soup
- Put on some ground daikon radish and ginger.
- Finally, put some bonito flakes on top.