Agedashi Tofu Mushroom Sauce
Agedashi Tofu Mushroom Sauce

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, agedashi tofu mushroom sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Agedashi Tofu Mushroom Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Agedashi Tofu Mushroom Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

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.

To get started with this recipe, we must first prepare a few components. You can have agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:
  1. Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
  2. Take Oil for frying
  3. Get Potato Starch Flour
  4. Prepare 1 Spring Onion *finely chopped
  5. Make ready <Sauce>
  6. Make ready 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
  7. Prepare 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
  8. Take 4 tablespoons Soy Sauce
  9. Get 4 tablespoons Mirin
  10. Get 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

While a pretty easy recipe to make, agedashi tofu is also a. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu.

Instructions to make Agedashi Tofu Mushroom Sauce:
  1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
  2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
  3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
  4. Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
  5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

Silken (kinugoshi) firm tofu, cut into cubes. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! Agedashi tofu consists of lightly deep-fried cubes of tofu served in a heated tsuyu broth — a simple sauce made up of dashi, Japanese soy sauce, and mirin. The dish is typically topped off with sliced scallions, katsuobushi (dried bonito flakes), and grated daikon.

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