Name: Chilled Tofu Agadashi
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1½ tbsp light soy sauce; 100 ml (scant ½ cup) filtered or mineral water; 5 x 5 cm (2 x 2 in.) piece of dried kombu; 2 small handfuls bonito flakes (about 10 g/⅓ oz.); small piece of fresh ginger; 1 heaped tsp wasabi powder; 2 spring onions (scallions), chopped into fine rings; 1½ tbsp mirin; 1 pack soft silken tofu (drained weight 160 g/5½ oz.)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This is a classic dish, most often served warm in the winter months as a small appetizer or as a component of the traditional Japanese meal. For the hot version, the dipping sauce is served warm and the tofu coated in cornflour (cornstarch) and shallow-fried. There is a robata version.

This dish works well served in individual bowls as an opening course to the headline acts coming off the robata. The recipe includes dashi, the Japanese stock so ess