Wednesday, October 21, 2009

Agedashi Tofu with Shimeji Mushroom Broth

Here is another post about tofu. Agedashi Tofu (deep-fried tofu in a broth) is a very rustic Japanese dish and is also a popular item in izakaya's menu. The dish is wonderfully savory and can make as an appetizer or a light main course.

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Tofu pieces were lightly dusted with the flour before frying. When the color is light golden, it's ready.

Here's my recipe.

Agedashi Tofu

1 regular size medium-firm tofu
1 liter vegetable oil

1 cup dashi broth
1 tablespoon sake
2 tablespoon mirin
2 tablespoon light soy sauce
1 package shimeji mushrooms
5-6 small okra, cut into small pieces
1/2 tablespoon grated ginger
1/2 tablespoon kuzuko (arrowroot powder) or katakuriko (potato starch)

grated daikon
shichimi pepper

1. In a shallow plate, place the tofu. Top it with a small flat board such as a plate or cutting board. Put extra weight if necessary. Let it sit for about 15 minutes to lightly drain the excess water from the tofu.
2. Cut the tofu into 6 pieces. Pat dry each piece with a paper towel. Dust all the sides with the flour.
3. In a medium-size pot, heat the vegetable oil to 350F degrees.
4. Heat the dashi broth in a milk pan. Add the sake, mirin, and soy sauce.
5. Add the shimeji mushroom and okra and simmer for 2-3 minutes. Stir in the grated ginger.
6. Combine the kuzuko and the equal amount of water in a small cup. Stir in the mixture to the broth.
7. Deep-fry the tofu cubes until light golden (about 3-4 minutes).
8. Plate the tofu cubes and pour the broth over them. Garnish with the grated daikon and shichimi pepper (optional).