Agedashi Tofu

Before I visited Japan I never thought much of agedashi – it was either too oily or the stock was bland. But after enjoying the real deal, I finally understood what the fuss was about. Making dashi stock is SO worth the effort and will transform this dish. Silken tofu is traditional, but it’s very tricky to coat in cornflour without breaking up. Medium-firm tofu works better and still produces a creamy result.