Agedashi Tofu
Tender silken tofu is lightly coated and fried until the exterior is crisp while the inside remains silky, then bathed in a warm, umami-rich dashi sauce and finished with bright grated daikon and bonito flakes. Simple technique produces a textural contrast that feels elegant but is straightforward for an intermediate cook.
1 tofu, 14 oz block, silken
½ cup potato starch
1 ½ cup canola oil
2 cup dashi stock
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
½ cup grated daikon, finely grated
2 stalk scallion, thinly sliced
¼ cup bonito flakes
1 tsp grated ginger, freshly grated
1 tsp sesame oil
1 pinch salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Ginger Pork (Shogayaki)
Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.
Mapo Tofu (Japanese-style)
Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.
Japanese Potato Salad
Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.