Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, agedashi deep-fried tofu and eggplant. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Agedashi Deep-Fried Tofu and Eggplant is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Agedashi Deep-Fried Tofu and Eggplant is something that I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few components. You can have agedashi deep-fried tofu and eggplant using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Agedashi Deep-Fried Tofu and Eggplant:
- Get 1 block Tofu
- Prepare 2 small Eggplants
- Get 8 Shishito peppers
- Prepare 1 Katakuriko
- Make ready 200 ml Water
- Make ready 1 tsp Dashi stock granules
- Get 2 tbsp Soy sauce
- Prepare 2 tbsp Sugar
- Get 1/2 tsp Katakuriko
- Prepare 2 cm Daikon radish
- Make ready 1/2 tsp Grated ginger
Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep-fried agedashi tofu recipe with a dashi based broth. An umami bath with perfectly fried, fluffy tofu.
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.
Easy for a healthy weeknight dinner! You just fry the tofu it until it turns golden brown. That is what keeps the tofu cube. 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. Blot each piece with paper towels and then roll in potato starch until coated.
So that’s going to wrap this up with this special food agedashi deep-fried tofu and eggplant recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
