Jullietta Jung
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Agedashi Tofu

27/10/2019

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From this website.

Ingredients 
  • Tub of firm tofu
  • 2 Tablespoons potato starch (Katakuriko)
  • Cooking Oil (Vegetable oil)

Sauce / Broth
  • 1/2 cup dashi (1 shitake mushroom 1/2 cup hot water)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • 1 Tablespoons sugar

Toppings
  • Daikon
  • Spring onions
  • White sesame seeds

Instructions
  1. Make the sauce by putting all the ingredients into a sauce pan.
  2. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
  3. Cut the tofu 3cm x 4 cm x 2cm 
  4. Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
  5. Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
  6. Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
  7. Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
  8. Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.
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