Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, agedashi deep-fried tofu and eggplant. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes. This unique appetizer is crispy on the outside and Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants. It is actually not difficult to make if you don't mind deep frying.
Agedashi Deep-Fried Tofu and Eggplant is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Agedashi Deep-Fried Tofu and Eggplant is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook agedashi deep-fried tofu and eggplant using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Agedashi Deep-Fried Tofu and Eggplant:
- Take 1 block Tofu
- Take 2 small Eggplants
- Take 8 Shishito peppers
- Get 1 Katakuriko
- Make ready 200 ml Water
- Get 1 tsp Dashi stock granules
- Make ready 2 tbsp Soy sauce
- Make ready 2 tbsp Sugar
- Get 1/2 tsp Katakuriko
- Get 2 cm Daikon radish
- Take 1/2 tsp Grated ginger
This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Deep-fried agedashi tofu recipe with a dashi based broth. An umami bath with perfectly fried, fluffy tofu. Easy for a healthy weeknight dinner!
Instructions to make Agedashi Deep-Fried Tofu and Eggplant:
- Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap.
- Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through.
- Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper.
- Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes.
- Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well.
- Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both.
- Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done.
- Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers.
- Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it.
- Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on.
- The sauce is rather strongly flavored, so please pour it on just before eating.
You just fry the tofu it until it turns golden brown. That is what keeps the tofu cube. Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce.
So that’s going to wrap it up for this exceptional food agedashi deep-fried tofu and eggplant recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
