This classic Japanese dish features lightly deep-fried tofu in a savory dashi-based sauce. The tofu, coated in starch for a crispy exterior, is served in a rich broth made with dashi, soy sauce, and mirin. It’s often garnished with green onions, grated daikon, and bonito flakes, offering a comforting, umami-packed flavor.
Ingredients
- Silken tofu, 1 block (about 300g)
- Potato starch or corn starch, as needed
- Oil for frying, as needed
- Water, 100ml
- Soy sauce, 1 tbsp (2 tbsp if preferred)
- Mirin, 1 tbsp
- Kombu dashi powder, 1 tsp
Instructions
- Drain the tofu ー Wrap the tofu in a paper towel and place a weight on top. Let it sit for about 30 minutes to drain excess water.
- Cut the tofu ーAfter draining, cut the tofu into about 8 pieces.
- Coat with starch ーLightly coat each tofu piece with potato starch.
- Fry the tofu ー Heat oil to medium (about 160–170°C / 320–340°F) and fry the tofu pieces until the surface is crispy. Drain on paper towels to remove excess oil.
- Make the sauce ー In a small saucepan, combine water, soy sauce, mirin, and kombu dashi powder. Bring to a light boil, then remove from heat once the powder is dissolved.
- Serve ー Place the fried tofu in a serving dish, pour the sauce over, and top with your choice of grated ginger, green onions, chilie pepper, or grated daikon radish.
Point
- Drain the tofu well. This keeps it firm and crispy when fried.
- Coat with starch evenly. A light, even starch layer helps with crispiness and sauce sticking.
- Use medium heat. Fry at 160–170°C / 320–340°F to avoid burning
- Add sauce just before eating. This keeps the tofu from getting soggy.
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