I also recommend to sprinkle a hint of “Shichimi Togarashi” if you like a little bit of spicy kick in your first bite. The Agedashi Tofu tastes great in the broth along with some garnishes such as grated ginger, grated daikon, spring onions, and Shiso leaves. Super Easy To MakeĪgedashi tofu is so very easy to make, but it has such a sophisticated flavour. Furthermore, it does not take a long time to cook. Together, this makes it so popular in Japan and throughout the world. The tofu itself does not have much taste, but the tofu and broth complement each other perfectly. Why is this deep-fried tofu so delicious? The secret is the subtly flavoured broth. Subtly Flavoured Delicious Broth to Serve with the Agedashi Tofu Deep fry them in oil, temperature 170☌ for a few minutes.Dust tofu with Katakuriko (Potato starch) and remove excess potato starch with a brush just before deep fry.Cut tofu smaller so it is easy to deep fry.Remove excess moisture out from the Tofu naturally for 20-30minutes, by wrapping cut tofu pieces with paper towel.If you have the choice, use Momen Tofu (firm tofu).Leaving the tofu on a sheet of kitchen paper. Boiling method – It sounds strange but you can remove water off Tofu by boiling for 5 minutes.Microwave – Wrap with a sheet of kitchen paper towel.Use a weight – Wrap with a sheet of kitchen paper towel and place a light weight over it.However, not too much so that it would burst and splatter in the hot oil when deep-fried. So you want just enough water to keep the tofu delicately soft. You need to rely on your judgment on how much moisture to remove. Serve the Tofu Serve the tofu with garnish and pour the sauce over.Make the Tsuyu sauce Mix all ingredients in a small saucepan over medium heat and bring it to boil to dissolve the sugar.Deep fry the tofu Dust with Katakuriko potato starch and deep fry the tofu. ![]() There are a few ways to do this job and I explain them further below. You need to remove the excess water before you deep fry them.
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