Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Agedashi Tofu
Silken tofu dusted in starch and lightly fried, then set in a warm dashi broth with daikon, ginger and scallion — soft, crisp and soothing.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese / 日本の揚げ出し豆腐 — Agedashi tofu is a classic hot Japanese dish of lightly starched, deep-fried tofu served in a dashi-based broth. It is a common izakaya and home starter, prized for the contrast between the crisp coating and the soft interior.
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Panoorin habang niluluto · 3 na video
⏱ 25 min🍽 2 na serving🔥 220 kcal🇯🇵 Japan
VegetarianWalang gatas
Mga hakbang
Drain the tofu well on paper towel to remove surface water, then cut it into cubes.
Warm the kombu-shiitake dashi with soy and mirin into a light broth and keep it hot.
Dust the tofu cubes all over in potato starch just before frying.
Fry at about 180°C until the coating is pale gold and lightly crisp, turning gently, then drain.
Sit the tofu in shallow bowls, pour the hot broth around it, and top with grated daikon, ginger and scallion.
💡 Mga tip
- Pour the broth around the tofu, not over it, so the crust stays crisp on top.
- A kombu-and-shiitake dashi keeps it fully vegetarian; add bonito flakes on top only if you eat fish.
- Fry in a small, deep pan so the delicate tofu is fully submerged and colours evenly.
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