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Agedashi Tofu

Agedashi Tofu

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  • Agedashi Broth:
  • 2 cups dashi

  • 3 tablespoons Kikkoman Kotteri Mirin®

  • 3 tablespoons Kikkoman®️ Soy Sauce

  • Tofu Dredge:
  • 1 cup sweet potato flour

  • 1 cup all-purpose flour

  • ½ cup corn starch

  • 1 medium soft tofu

  • 2 teaspoons grated breakfast or red radish

  • ½ teaspoon grated ginger

  • 1 tablespoon marinated ikura (salmon roe)

  • 2 lobes of uni

  • ⅓ teaspoon wasabi oil


  • To prepare the Agedashi Broth, combine all of the ingredients in a medium saucepan, bring to a boil and turn off the heat. Keep the broth hot until time to serve.
  • To prepare the tofu, make the dredge by combining all of the ingredients in a medium mixing bowl, cut the tofu into 6 squares, coat generously with the dredge. In a medium saucepot fill ⅔ with fryer oil, heat the oil up 325° F, gently place the dredged tofu into the hot oil and fry until golden. Remove the tofu from the oil and let dry on a rack.
  • To assemble the dish, in a medium bowl, place 3 pieces of fried tofu, top the tofu with the grated ginger and radish, then top with the ikura and fresh uni. Gently pour ⅔ cup of hot broth down the side of the bowl and drop ⅓ teaspoon of wasabi oil on to the broth. Serve the dish hot.


  • Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA 

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