Agedashi Tofu

Agedashi (pronounced ah-gah dah-she], is a simple dish of deep-fried tofu in a flavourful sauce that has turned many tofu haters into tofu lovers! Serves 4.

INGREDIENTS​:

• 300 g firm tofu
• 1 teaspoon instant dashi
• 1 cup (250ml) hot water
• 1 tablespoon sake or Japanese cooking wine
• 1 tablespoon mirin
• 1 1/2 tablespoons soy sauce
• 2 tablespoons cornflour or potato starch
• 1 tablespoon toasted sesame seeds
• vegetable oil, for deep-frying
• 2 tablespoons coarsely grated daikon radish
• 1 cm piece fresh ginger (5g), grated
• 2 green onions, chopped finely
• 2 teaspoon dried bonito flakes

DIRECTIONS:

1. Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes.
2. Combine dashi and the water in small saucepan. Add sake, mirin and sauce; bring to the boil. Remove from heat.
3. Cut tofu into 8 even-sized pieces; pat dry between more layers of paper towel then toss in combined cornflour and sesame seeds. Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on paper towel.
4. Place 2 pieces of tofu in each serving bowl. Divide daikon, ginger and onion among bowls; pour dashi over tofu then sprinkle with bonito flakes.

Notes: Dashi is the basic fish and seaweed stock that accounts for the distinctive flavour of many Japanese dishes. It is made from dried bonito (mackerel) flakes and kombu (kelp). Instant dashi powder, also known as dashi-nomoto, can be purchased from Asian grocery stores, in concentrated liquid or granule form. Bonito flakes can be found in most Asian food stores. If you can’t find daikon, substitute white turnips or peeled red radishes.