Steps to Make Agedashi Deep-Fried Tofu and Eggplant

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, agedashi deep-fried tofu and eggplant. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.

Agedashi Deep-Fried Tofu and Eggplant is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Agedashi Deep-Fried Tofu and Eggplant is something which I’ve loved my entire life.

Simple Way to Make Agedashi Deep-Fried Tofu and Eggplant

To begin with this particular recipe, we have to prepare a few components. You can have agedashi deep-fried tofu and eggplant using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Agedashi Deep-Fried Tofu and Eggplant:

1. Get 1 block Tofu
2. Make ready 2 small Eggplants
3. Make ready 8 Shishito peppers
4. Get 1 Katakuriko
5. Get 200 ml Water
6. Get 1 tsp Dashi stock granules
7. Get 2 tbsp Soy sauce
8. Make ready 2 tbsp Sugar
9. Get 1/2 tsp Katakuriko
10. Get 2 cm Daikon radish
11. Get 1/2 tsp Grated ginger

Silken (kinugoshi) firm tofu, cut into cubes. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi tofu, lightly battered fried tofu topped with roasted seaweed on a bed of light kombu dashi broth, is a popular side dish in Japanese cuisine.

Instructions

Instructions to make Agedashi Deep-Fried Tofu and Eggplant:

1. 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.
2. 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.
3. Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper.
4. Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. The sauce is rather strongly flavored, so please pour it on just before eating.

Add the tofu pieces to the pan and deep fry until lightly brown and crispy. Remove the deep-fried tofu and drain the excess oil with paper towels on a. Deep-fried agedashi tofu recipe with a dashi based broth. An umami bath with perfectly fried, fluffy tofu. Easy for a healthy weeknight dinner!

As simple as that Simple Way to Make Agedashi Deep-Fried Tofu and Eggplant

So that’s going to wrap it up for this special food agedashi deep-fried tofu and eggplant recipe. Thanks so much for your time. I am confident 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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