OCHIKERON Recipe: Agedashi Tofu

Last updated: March 22, 2022

August 2021(vol. 166)

“Age” means “deep fried” and “Dashi” means “broth”. Thus: deep fried Tofu steeped in Dashi-based sauce.

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan!

Difficulty: Easy

Time: 15min

Number of servings: 2 – 3

1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)

Katakuriko (potato starch) *corn starch or regular flour is ok

vegetable oil for deep frying

Dashi Sauce
- 150ml Dashi broth (you can use Dashi powder to make it)
- 3 tbsp. soy sauce
- 3 tbsp. Mirin (sweet Sake)

Toppings
- Daikon Oroshi (grated Daikon radish)
- grated ginger
- chopped green onion

Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
Heat the vegetable oil for deep frying to 170-180C (340-350F).
Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
Bring Dashi Sauce to a boil.
Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use “Kinugoshidofu (silken Tofu)” but remember it is very soft and fragile.