Hi everyone, hope you are having a great week so far! For those of us in the US, this has been a short week due to Independence Day, since I’ve been trying hard to catch up on work after our long San Francisco trip, the long weekend was a welcoming relief. I got to hang out with the family a bit, went to a cousin’s birthday party, enjoyed watching fireworks while parked in the middle of Houston’s largest Interstate freeway (I know, insane!), also worked a bit more so there were no missed deadlines… Whew!
The recipe I used last night is from Just One Cookbook (Again!), Nami is a very talented cook and I am thrilled about this particular recipe. My family and I would always order Agedashi Tofu as an appetizer when we visit our favorite Japanese restaurant, there are only 4 per order, and costs about $5. We love watching the bonito flakes dance on top of the yummy tofu, but I never thought one day I would be able to make this dish at home, and just look at the photo, there were 18 tofu cubes, which means it would have costed us $22 at the restaurant!
Here is the recipe, I didn’t change a thing and it was DELICIOUS! Enjoy!
1 Regular tofu (Momen Tofu)
1 cup Dashi
2 Tbsp. soy sauce
2 Tbsp. mirin
Oil for deep frying
1 inch daikon
1 green onion
Katsuobushi (bonito flakes) (optional)
1. Open the tofu package and drain water for 5-10 minutes. This is my way to drain.
2. Meanwhile chop green onion and grate daikon.
3. Put tofu on a plate and cut into 6-8 pieces. Then microwave for 3 minutes. Let it cool down and dehydrate.
4. In a small saucepan, heat dashijiru, soy sauce, and mirin on medium heat and keep it warm.
5. In a non-stick frying pan, heat ¼ inch of oil on high heat.
6. Dredge tofu in corn starch and place gently on the frying pan.
7. Deep fry tofu until it becomes golden brown.
8. Transfer the tofu on to a paper towel to drain extra oil.
9. Place the tofu in a serving bowl, garnish with grated daikon and green onion, and pour the Sauce on top.
From Just One Cookbook