Agedashi Tofu


- 2 (12.3 oz) boxes soft silken tofu 

- potato starch or cornstarch for dusting the tofu pieces

- oil - enough to deep-fry the tofu

- 1 cup dashi stock or fish stock

- 2 tbsp mirin

- 2 tbsp soy sauce

- a little superfine sugar (about 1/2 tsp)

- a little salt (1/4  tsp)

- grated daikon

- grated ginger to taste

- shiso leaves, chopped into thin strips or a mix of fresh basil and mint


- myoga (optional) minced

- green onion or chives, minced


Drain the tofu and then wrap it in paper towels and place in a strainer for 

30 minutes to remove excess moisture.

Cut the tofu into four pieces, dry again with paper towels, the coat with the

potato starch. Heat the oil to a suitable temperature for deep-frying (around

340 degrees). Carefully put the tofu pieces in to fry and when they turn

golden, remove and drain on paper towels to remove excess oil.

In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt.

Bring to the boil, ensuring that the sugar has dissolved. 

Divide the tofu among four bowls. Pour a little of the hot sauce into each

bowl and garnish with the grated daikon, a dab of grated ginger, shiso,

myoga and green onion to taste.