Agedashi Tofu

Agedashi tofu is silken tofu lightly dusted in potato starch and deep-fried until the outside turns delicately crisp while the inside stays custard-soft, then served in a hot savory dashi-soy broth. It's a classic izakaya starter prized for the contrast between crackling crust and pillowy interior.

By YumYum Editorial · Japanese

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 1 block (14 oz) silken or soft tofu, drained
• 1/3 cup potato starch (katakuriko), for dredging
• 1 cup neutral oil, for frying
• 1 cup dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 tbsp grated daikon radish
• 1 tsp grated fresh ginger
• 2 stalks green onion, thinly sliced
• 1 tbsp bonito flakes (katsuobushi), for garnish

Instructions

1. Wrap the tofu in paper towels and set on a plate with a light weight on top for 15 minutes to press out excess moisture.
2. Cut the pressed tofu into 8 even cubes.
3. In a small saucepan, combine the dashi, soy sauce, mirin, and sugar; bring to a gentle simmer for 2 minutes, then keep warm.
4. Heat 1 inch of oil in a heavy pot or wok to 340°F (170°C).
5. Pat the tofu cubes dry, then dust each piece thoroughly in potato starch, shaking off the excess.
6. Fry the tofu in batches for 3-4 minutes, turning once, until the coating is golden and crisp; drain on a rack.
7. Arrange the hot tofu in shallow bowls and ladle the warm dashi broth around the pieces to keep the crust crisp.
8. Top with grated daikon, grated ginger, sliced green onion, and a pinch of bonito flakes. Serve immediately.