How to Make Agedashi Tofu
|Firm tofu||300 Gram|
|Daikon radish||20 Gram, peel and grate (2-inch piece)|
|Ginger||10 Gram, peel and grate (1-inch piece)|
|Shishito peppers||15 Gram (4)|
|Potato starch||2 Tablespoon|
|For the frying|
|Oil||1 Cup (16 tbs)|
|For the sauce|
|Kombu & bonito dashi stock||150 Milliliter|
|Soy sauce||2 Tablespoon|
1. Cut the tofu in half, and wrap each half in paper towel and let it sit for 30 minutes to remove excess water.
2. Make small cuts in Shishito Peppers and set aside.
3. Peel and grate the daikon radish.
4. Peel and grate the ginger.
5. In a small, heat the mirin, and boil until all the alcohol has evaporated, and no alcohols smell is left.
6. Pour in the dashi stock and soy sauce to the mirin, allow to boil, and turn of the heat and set aside.
7. Unwrap and cut tofu in 3 pieces and press it thoroughly with paper towel to remove excess water.
8. Dip the tofu in potato starch until it is completely coated.
9. Remove the excess starch with a pastry brush.
10. In the deep pot with hot oil, gently place the tofu and fry until the tofu becomes crispy.
11. Remove the tofu rom oil and place over a cooling rack.
12. In the same pot, deep fry the Shishito Peppers over high heat for 2 minutes.
13. Drain the peppers and place on cooling rack.
14. Reheat the sauce.
15. Squeeze excess water from the grated daikon radish and grated ginger on top of the agedashi tofu.
16. In shallow serving bowl, place 3 pieces of agedashi tofu pieces, and stream hot sauce on its side.
17. Garnish the dish with shishito peppers, and sprinkle Shichimi over grated daikon
18. Serve Agedashi Tofu piping hot.
Tofu needs to be fried immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.