📝 About This Recipe
Agedashi Tofu is a cornerstone of Japanese Izakaya culture, offering a sublime contrast between a crisp, potato-starch crust and a molten, silken interior. This elegant appetizer features cubes of tofu deep-fried to a delicate golden hue, bathed in a savory-sweet 'Tentsuyu' broth infused with smoky katsuobushi. It is a masterclass in texture and umami, representing the refined simplicity that defines traditional Japanese Agemono.
🥗 Ingredients
Main Ingredients
- 14-16 ounces Firm or Medium-Firm Silken Tofu (drained and patted dry)
- 1/2 cup Potato Starch (Katakuriko) (for coating; cornstarch can be substituted if necessary)
- 2 cups Neutral Oil (for frying; vegetable, canola, or grapeseed work best)
Tentsuyu Broth (The Sauce)
- 1 cup Dashi Stock (homemade or high-quality instant)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 2 tablespoons Soy Sauce (Japanese dark soy sauce)
- 1 teaspoon Granulated Sugar
Garnishes
- 2 inch piece Daikon Radish (peeled and finely grated)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 stalks Green Onions (finely sliced into rounds)
- 1 handful Katsuobushi (Bonito Flakes) (for smoky aroma and movement)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Begin by pressing the tofu. Wrap the block of tofu in several layers of paper towels or a clean kitchen cloth. Place it on a flat plate and put a light weight (like a small cutting board) on top for 15-20 minutes to remove excess moisture. This is crucial for a crispy exterior.
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2
While the tofu is pressing, prepare the Tentsuyu sauce. In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Keep warm on the lowest setting.
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3
Prepare your garnishes. Grate the daikon radish and ginger. Lightly squeeze the grated daikon to remove excess bitter liquid, then shape it into small mounds. Finely slice the green onions.
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4
Unwrap the pressed tofu and cut it into 1.5-inch to 2-inch cubes. You should get about 6 to 8 cubes from a standard block.
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5
Heat the neutral oil in a small, deep pot or a high-sided skillet to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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6
Place the potato starch in a shallow bowl. Just before frying, dredge each tofu cube in the starch, ensuring all sides are evenly coated. Tap off any excess; the coating should be thin and translucent.
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7
Carefully lower the tofu cubes into the hot oil using a slotted spoon or tongs. Do not overcrowd the pot; fry in two batches if necessary.
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8
Fry the tofu for 2-3 minutes, turning occasionally. The exterior should become crisp and very pale golden, but not dark brown.
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9
Remove the tofu with a slotted spoon and drain briefly on a wire rack or paper-towel-lined plate. Do not let it sit too long, or the steam will soften the crust.
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10
Place 2-3 pieces of fried tofu into individual shallow serving bowls.
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11
Carefully pour the warm Tentsuyu sauce around the base of the tofu, filling the bowl until the tofu is submerged about one-third of the way up. Avoid pouring directly over the top to keep the upper crust crunchy.
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12
Top each serving with a mound of grated daikon, a small dollop of grated ginger, and a sprinkle of green onions.
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13
Finish with a generous pinch of katsuobushi (which will 'dance' from the heat) and a dash of shichimi togarashi. Serve immediately while the contrast between hot and cold, crisp and soft, is at its peak.
💡 Chef's Tips
Use Potato Starch (Katakuriko) instead of flour; it creates the signature gelatinous yet crispy skin that defines this dish. Never coat the tofu in starch until the oil is hot and you are ready to fry, otherwise the starch will absorb moisture and become gummy. Ensure the dashi broth is hot when serving so it warms the tofu from the bottom up. For a vegetarian version, use a kombu-based dashi and omit the bonito flakes. Maintain oil temperature at 350°F; if it drops too low, the tofu will become greasy rather than light.
🍽️ Serving Suggestions
Pair with a chilled Junmai Ginjo sake to complement the savory dashi broth. Serve as part of a traditional Japanese meal alongside Miso Soup and Steamed Rice. Accompany with a side of lightly pickled cucumbers (Sunomono) for a refreshing acid hit. Enjoy as a classic Izakaya snack with a cold Japanese lager. Serve alongside vegetable tempura for a complete Agemono-themed dinner.