Agedashi Tofu is essential in Japanese cuisine. If mastered properly this dish will have a perfectly light airy crust, and the tofu inside will be melt-in-your-mouth perfect. This popular appetizer is served at most Izakayas, pup style, restaurants in Japan. Traditionally this dish is served in single servings of two to four pieces or along side a noodle dish. Agedashi is perfect for pairing with udon, miso ramen, or even pho’. We have served up our Agedashi in a traditional broth bath using our Bourbon Barrel Bluegrass Soy Sauce creating a new layer of depth in the broth. Our Bluegrass Soy Sauce is the only microbrewed soy sauce in the United States. We hand churn our soybeans daily, then they rest in Woodford Reserve® bourbon barrels for 12 months. The whole process can take up to 18 months before its ready to bottle. We use filtered bluegrass limestone hard water, unlike traditional soy sauce that is made with soft water. The limestone filtered water helps make the soy sauce reminiscent of the region it is born, the bluegrass bourbon country.
We hope you love recreating some our traditional Japanese recipes for yourself.
Enjoy!
Agedashi Tofu
The outside is lightly fried while the tofu inside melts in your mouth.
For the tofu:
- 1 pkg soft tofu (390-400 grams)
- 1 cup potato flour or cornstarch
- canola or vegetable oil, for frying
- 2 scallions, green part only, sliced, for garnish
- grated daikon radish, for garnish (optional)grated daikon radish, for garnish (optional)
For the broth:
- 2 tbsp Bluegrass Soy Sauce
- 2 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 cups dashi broth (or 2 cups hot water with 1 teaspoon *instant dashi powder)
Tofu Prep
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Cut tofu into ten blocks of equal size.
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Lay a sheet of paper towel on a sheet pan and arrange tofu blocks on top.
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Cover with another sheet of paper towel and another sheet pan.
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Place something heavy like a casserole pan or heavy skillet on top to weigh. Leave tofu to press for 20 minutes.
Broth:
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In a small pot, combine all the ingredients for the broth.
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Bring to a boil and stir.
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Remove from heat and set aside with a lid to keep warm.
Tofu Frying:
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In a small frying pan, add enough oil to come up to about ½ inch.
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Heat over medium high heat until rippling (350 degrees).
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Coat the pressed tofu in potato flour or cornstarch.
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Fry the tofu blocks, about 2-3 minutes on each side, until lightly golden brown.
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Remove from oil and drain on paper towel or a wire rack. Repeat with remaining tofu.
Presentation:
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Arrange 3 cubes of fried tofu in a small bowl. Pour some hot broth into the bowl. Garnish with grated daikon and scallions and serve immediately.
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* Instant dashi powder is called “Hon Dashi” and is easily found in Asian grocery stores where Japanese ingredients are sold.
Shopping List:
Serves about 4
1 package soft tofu (390-400 grams)
¼ cup potato flour or cornstarch
canola or vegetable oil, for frying
2 scallions, green part only, sliced, for garnish
grated daikon radish, for garnish (optional)
For the broth:
2 tablespoons Bluegrass Soy Sauce
2 tablespoons mirin
2 tablespoons sake or dry sherry
2 cups dashi broth (or 2 cups hot water with 1 teaspoon *instant dashi powder)
Method transcript:
- Cut tofu into ten blocks of equal size. Lay a sheet of paper towel on a sheet pan and arrange tofu blocks on top. Cover with another sheet of paper towel and another sheet pan. Place something heavy like a casserole pan or heavy skillet on top to weigh. Leave tofu to press for 20 minutes.
- In a small pot, combine all the ingredients for the broth. Bring to a boil and stir. Remove from heat and set aside with a lid to keep warm.
- In a small frying pan, add enough oil to come up to about ½ inch. Heat over medium high heat until rippling (350 degrees). Coat the pressed tofu in potato flour or cornstarch. Fry the tofu blocks, about 2-3 minutes on each side, until lightly golden brown. Remove from oil and drain on paper towel or a wire rack. Repeat with remaining tofu.
- Arrange 3 cubes of fried tofu in a small bowl. Pour some hot broth into the bowl. Garnish with grated daikon and scallions and serve immediately.
* Instant dashi powder is called “Hon Dashi” and is easily found in Asian grocery stores where Japanese ingredients are sold.