Agedashi Tofu
YIELD
4
servingsPrep time
30
minutesCooking time
5
minutesTotal time
35
minutesIngredients
- 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
Directions
- 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.
Notes
- Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA
