Here is a popular dish in Japanese cuisine, it is agedashi tofu, fried tofu! Presentation:
Agedashi tofu, a popular dish in Japan
Agedashi tofu 揚げ出し豆腐 is firm silken tofu cut into cubes, then wrapped in potato starch and fried in oil. Then it is put in sauce made of dashi (Japanese broth), shoyu soy sauce and mirin. This sauce is called tsuyu. On top of it, you will find daikon grated, the negi and katsuobushi (optional) and depending on the recipe, ginger too. The whole thing is served hot and is eaten with Japanese chopsticks! The agedashi tofu is crispy on the outside and melting on the inside, the sauce coats the fried tofu, this dish is a delight!
In France, we are not used to cook tofu which has the reputation of not having any taste but in Japan, tofu is very popular and is used in many recipes.
Ingredients:
Tofu
Dashi
Soy soja shoyu japanese
Mirin
Daïkon
Negi
Katsuobushi, dried bonito flake
Potato Starch
In Japan
Agedashi tofu is very popular in Japan, you can easily find it as an aperitif in izakaya (Japanese bars) and also in Japanese restaurants often served in a menu.
This dish has been around for years in Japan, the first time it was in a recipe book was in 1782!
This dish is also cooked in Japanese homes because its realization is quite simple and fast, here is our recipe for agedashi tofu
For my part, I find agedashi tofu delicious because the sauce and the different textures are very pleasant in mouth. The tofu has a rather neutral taste but combined with these different ingredients, this dish is very good!