Japanese Agedashi Tofu

Ingredients

• 1 package soft tofu (1 lb)
• 1/4 cup corn starch
• 3 cups vegetable oil, for frying
• 1/2 cup dashi
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/4 cup grated daikon radish, for garnish
• 1 green onion, thinly sliced, for garnish
• 1 teaspoon aonori (dried seaweed flakes), for garnish

Directions

1. Drain the tofu and wrap it in a kitchen towel. Place a heavy pot or plate on top of the tofu to press out any excess moisture. Let sit for 15 minutes.
2. Pour the corn starch into a shallow bowl. Dip each piece of tofu in the corn starch, making sure it is evenly coated. Shake off any excess starch.
3. Heat the vegetable oil in a deep pot or deep-fryer over medium-high heat. Test the temperature of the oil by dropping a small piece of tofu in the oil. It should sizzle and float to the top. When the oil is hot enough, add the tofu pieces in batches, being careful not to overcrowd the pot. Fry the tofu until they are golden and crispy, about 4 minutes. Remove the tofu from the oil and place on a plate lined with paper towels to drain any excess oil.
4. In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Heat over medium heat and bring to a simmer. Simmer for a few minutes until the sugar is dissolved and the sauce is slightly thickened. Remove from heat.
5. To assemble the agedashi tofu, place the fried tofu pieces on a serving plate. Pour the sauce over the tofu. Garnish with grated daikon, green onion, and aonori. Serve immediately.

Interesting Facts

• Agedashi Tofu is a traditional Japanese dish that has been eaten for centuries.
• The dish is made with a type of Japanese broth called dashi, which is made from dried bonito flakes and seaweed.
• The sauce for Agedashi Tofu is a combination of dashi, mirin, soy sauce, and sugar, creating a light and savory flavor.
• Agedashi Tofu is usually served as an appetizer, but it can also be served as a main dish.