Asal menu negara Jepang, tetapi bbrp bahan yg mengandung alkohol sdh diganti dg yg non alkohol.
- 1 Tofu/tahu sutra
- 1/4 kg Tepung Tempura
- 1 batang bawang daun
- 10 gr b.bombai
- 10 gr b.putih
- 10 gr b.daun
- 40 gr wortel
- 40 gr tetelan sapi
- 20 gr kecap asin abc
- 10 gr kecap manis bango
- 30 gr gula
- 200 ml air
- minyak goreng
Potong tahu menjadi 5 bagian.
Masukan tepung dalam piring / wadah lainnya.
Masukan tofu ke dalam piring tepung satu persatu sambil dibolak balik agar tepung merata.
Panaskan minyak, lalu goreng tofu hingga tepung nya mengeras.
Tiriskan tofu, lalu letakan dlm mangkuk.
Tumis tetelan, wortel, bw.daun, bw putih & nombai hingga harum, masukan bumbu lainnya beserta air, aduk hingga mendidih
Saring saus/kuah kedalam wadah.
Letakan tofu yg telah digoreng dalam mangkuk kecil, lalu siram dengan saus/kuah, taburi dg potongan bawang daun.
Agedashi Tofu siap disajikan
Agedashi Tofu (Agedashidofu) is deep-fried Tofu blocks in savory Dashi sauce. It is one of the most popular appetizers at restaurant bars in Japan, but also a great home-cooking dish. Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season. Chop the green onion. Peel and grate ginger. Set aside. Peel and grate the daikon and gently squeeze water out. Set aside. Heat the cooking oil to 350°F in a medium saucepan or deep fryer. Remove tofu from the paper towel and cut into 6 equal size pieces. When the oil reaches 350°F, coat the tofu with potato starch. Cut tofu into 3 per 4-inch cubes. Place flour in a bowl and lightly coat tofu with flour. Step 4. Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.
Agedashi’s deep-fried tofu recipe traditionally contains silken or soft tofu. While soft tofu is a great option, it’s pretty tricky, and frying silken tofu can lead to a massive mess in inexperienced hands. Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings and soaks the tofu to enhance Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but
Agedashi Tofu. What is agedashi tofu? Age tofu is one of the most popular Japanese recipes. It’s an appetizer of deep fried tofu in a sweet and savory sauce. The sauce is made of Japanese fish-based dashi broth. This is a must-have appetizer whenever I dine out at Japanese restaurants. This recipe is super healthy and delicious! Agedashi Tofu Recipe (Deep Fried Tofu) – Cooking with Dog Apr 07, 2017 · A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu’s moisture, the coating will easily come off the tofu.
The ideal texture for agedashi tofu is crispy on the outside and creamy on the inside. Bonito flakes, or hanakatsuo, are a staple in Japanese cuisine. They are made from the bonito fish that has been dried and fermented. Agedashi Style Tofu. Chris WebAdmin Meatless, Vegetarian. Print Recipe. Agedashi Style Tofu Agedashi Tofu #FromJudysKitchen. Tofu is one of those food items that either people love or hate. I personally don't mind it, as long as its supporting co-stars (the sauce and other spices) are doing its job in making the tofu shine!
A tofu cookbook gives us an agedashi recipe from as early as 1782. The recipe calls for tofu to be dusted in potato or corn starch and deep fried to a golden-brown color. This is then topped with chopped onions and served in a hot sauce made from soup stock, rice wine, and soy sauce. Agedashi tofu, or 揚 げ 出 し 豆 腐 is firm tofu dredged in flour or starch and deep-fried to make a crispy outer shell, while leaving a fluffy, pillowy inside. It is a Japanese tofu dish typically served in a kombu and bonito flake dashi with grated ginger and green onion. The tofu will exude excess water. 2. Drain tofu and transfer to a cutting board and cut each slab on the diagonal, creating 2 triangles for each piece for a total of 4. Pat them dry with paper towels.