Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, agedashi tofu mushroom sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Agedashi Tofu Mushroom Sauce is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Agedashi Tofu Mushroom Sauce is something which I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few components. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Agedashi Tofu Mushroom Sauce:
- Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
- Prepare Oil for frying
- Make ready Potato Starch Flour
- Make ready 1 Spring Onion *finely chopped
- Get <Sauce>
- Prepare 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Get 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- Prepare 4 tablespoons Soy Sauce
- Take 4 tablespoons Mirin
- Make ready 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Deep-fried tofu recipe with easy step by step photo instructions. Agedashi Tofu is the must-try appetiser from Japanese restaurants and Izakaya (Japanese pubs/tapas restaurants). Japanese Agedashi Tofu. this link is to an external site that may or may not meet accessibility guidelines. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce.
Steps to make Agedashi Tofu Mushroom Sauce:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
- Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
- Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
- Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.
Super healthy, delicious and easy to make! Agedashi Tofu - Deep Fried Japanese Tofu. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make, agedashi tofu is also a.
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