Agedashi Tofu | Recipe

Agedashi tofu is fried tofu served in a dashi-based broth.

The nice thing about this is that part of the crispy layer of the tofu gets a little soggy, and part stays crunchy. Normally this dish is served with katsuobushi, but recently I had a version at a ramen restaurant in which the shaved bonito

flakes were deep-fried with the tofu. This changes the taste completely and you get delicious, crispy layers. In addition, it looks very chic and takes no effort at all. I love that.

Ingredients

• 125ml (½ cup) dashi
• 2 tablespoons Japanese or light soy sauce
• 2 tablespoons mirin
• ½ tablespoon granulated sugar
• 30g fresh ginger
• 50g daikon radish
• 2 spring onions finely chopped
• 500g soft tofu, cut into 3cm cubes
• 50g cornflour (corn starch)
• 10g katsuobushi
• neutral oil, for frying

Serves 3-4
Prep time: 30 minutes

Method

Stir the dashi, soy sauce, mirin and sugar in a saucepan over low heat until the sugar dissolves. Set aside.

Against my advice in the book’s introduction, peel the ginger.

Normally this isn’t necessary, but because this recipe uses ginger that’s very finely grated and eaten raw, you don’t want any peel. Grate the ginger with the finest grater you have, and repeat with the radish. Rinse the spring onion under the cold tap; this makes it crisper.

Put the cornflour and katsuobushi in two different bowls, and season the cornflour with a pinch of salt. Dip the tofu in the cornflour first, then the katsuobushi. Wait a few moments for the cornflour to soak in a bit and repeat this process one more time: this way, you get an extra crispy and flaky layer. Heat a generous layer of neutral oil in a wok or frying pan over medium heat and fry the tofu for 6 minutes, until the katsuobushi is wonderfully crispy. Drain on a wire rack.

Divide the tofu between serving bowls and pour over the sauce.

Place the ginger, radish and spring onion on top and serve. Eat quickly, otherwise the tofu will become soggy (though a little sogginess is tasty).

Make it vegan:  omit the katsuobushi and make a vegan dashi with kombu and shallots, or with kombu and dried mushrooms, if you prefer.

Sauce tip: you can also buy readymade tsuyu sauce at Asian grocery stores. You can heat it up and pour it over the tofu, which saves you from making a sauce.

Eggplant tip: usually, while I’m at it, I double the sauce. Make slits in an eggplant (aubergine) and fry until done. Pour the sauce on top while the eggplant is still hot and refrigerate for a few hours for the perfect dish to serve with this tofu.