Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, agedashi tofu mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Agedashi Tofu Mushroom Sauce is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Agedashi Tofu Mushroom Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Agedashi Tofu Mushroom Sauce:
- Make ready Fresh Momen Tofu *OR medium soft Tofu
- Take Oil for frying
- Make ready Potato Starch Flour
- Make ready Spring Onion *finely chopped
- Take <Sauce>
- Take Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Get Shiitake, Shimeji or Enoki *OR add as much as you like
- Get Soy Sauce
- Get Mirin
- Take 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.
Steps to make Agedashi Tofu Mushroom Sauce:
- 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.
- Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
- 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.
- 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.
- 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.
So that is going to wrap it up for this special food agedashi tofu mushroom sauce recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
