Agedashi Tofu


Agedashi tofu is deep fried tofu served in a savoury dashi broth. It is a very simple yet popular dish in Japanese cuisine.


  • 1 block silken tofu
  • Vegetable oil for deep frying
  • Katakuriko for coating


  • 100 ml (3⅓ fl oz) mushroom dashi
  • 2 Tbsp mirin
  • 2 Tbsp Japanese soy sauce


  • Shredded nori seaweed
  • Grated ginger pulp (using 20 g / ⅔ oz ginger)
  • Grated daikon pulp (using 60 g / 2 oz daikon and applying the same method as grated ginger)


To prepare the sauce, mix mushroom dashi, soy sauce and mirin in a pot and bring to a boil. Set aside.

Cut the tofu into 8 blocks and coat all sides with katakuriko.

Heat oil for deep frying. Add tofu pieces and fry for about 2 minutes or until golden brown. Drain the excess oil with paper towels on a plate.

Arrange equal pieces of tofu in 4 individual shallow bowls. Drizzle sauce over each serving and garnish with shredded nori seaweed, grated daikon and ginger.