Today we will introduce the recipe of making Japanese Agedashi Fried Tofu to all of you.

Nowadays,“Japanese Agedashi Fried Tofu”has become the classic menu in Japanese Izakaya restaurant. And this cuisine is started selling in a restaurant from 100 years ago.

That restaurant name is called “Agedashi”(which means Deep-fried Tofu) and there was the birthplace of Kentaro Koito, who was an artist of Western painting.

The works of Kentaro Koito, is displaying in the Kyocera Museum of Art.

During that time, “Agedashi”was a very famous restaurant and its name always appeared in some fictions.

“Agedashi”opened in early morning every day and so there were many people come from Yoshihara (Famous Red-light area in Edo period) to the restaurant.

Sadly, we cannot find this restaurant anymore.

So, let’s talk about the recipe of “Japanese Agedashi Fried Tofu” below.

☆Ingredients (For 1 person)

• 1 Block of Tofu
• Proper Green Onions
• 20cc of potato starch slurry

　※You can add some grated ginger, grated daikon radish and bonito shaving as toppings

〔Soysauce for Fried Tofu〕

• 100 cc of Japanese Gyokuro Soup Stock
•  1 tsp of soysauce

☆Recipe 

〔First prepare the soup stock, to make the soysauce for Tofu.〕

①We will use one bag of Gyokuro Soup Stock this time and make 200cc.

②Put 1 tsp of soysauce into soup stock, soysauce for Tofu is DONE.

〔Then we start to fry the Tofu〕

③Cut off the tofu into pieces and use potato starch to coat the tofu evenly

④Place the tofu into the oil straight after coating and fry.

 

〔When frying the tofu, we can thicken the sauce〕

⑤Make 20cc potato starch slurry (Potato Starch and water scale is 1:1)

⑥Once it begins to simmer, gradually add the potato starch slurry, thickening the sauce. Stir well until glazed.

⑦Add an amount of sauce, garnish with the green onion, grated ginger and bonito shavings!

 

「Japanese Gyuokuro Soup Stock」

“With the aroma of Uji Gyokuro, drink it or use it for cooking”

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Original Article by MARIMO

Translate by SHIORI