Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
Quick answer
The dish has been in Japanese izakaya cookbooks since the Edo period - essentially a method for turning a block of tofu into something worth drinking beside.
What makes this special
- Firm tofu dried and dusted in potato starch fries into a shell that stays crisp in dashi broth for 30 seconds.
- Thin potato starch coat fried at 170°C for 2-3 minutes
- Hot dashi tsuyu poured the instant it leaves the oil
Key ingredients
Core cooking flow
- 1 Wrap 350g firm tofu in paper towels, set a weight on top, and press for at least 30 minutes.
- 2 Cut the drained tofu into large cubes.
- 3 Combine 200ml dashi, 1.5 tablespoons soy sauce, and 1 tablespoon mirin in a small saucepan.
The dish has been in Japanese izakaya cookbooks since the Edo period - essentially a method for turning a block of tofu into something worth drinking beside. Firm tofu is pressed under weight for at least half an hour to drive out moisture, then tapped lightly in potato starch. Any residual water causes violent spitting in the oil; too thick a starch coat turns gummy once the broth hits. Into oil held at 170C until a translucent golden shell forms, two to three minutes without touching it. From there, hot dashi-soy-mirin broth goes on immediately at the table. The edges of the crust absorb the liquid and turn to something between gel and noodle; the center stays dry and crisp for roughly thirty seconds. That window is the whole point. Eat past it and you have soft tofu in broth, which is fine but is a different dish entirely. Grated daikon on top cuts through any lingering oil.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Wrap 350g firm tofu in paper towels, set a weight on top, and press for at least 30 minutes.
Pat the surface dry again so trapped moisture does not spit in the oil.
- 2Prep
Cut the drained tofu into large cubes.
Coat each side lightly with 60g potato starch, then shake off clumps because a thick layer turns gummy as soon as the hot broth touches it.
- 3Control
Combine 200ml dashi, 1.5 tablespoons soy sauce, and 1 tablespoon mirin in a small saucepan.
Bring it just to a boil over medium heat, then lower the heat and keep it warm for serving.
- 4Heat
Heat 500ml frying oil to 170C and lower in the tofu carefully.
Leave the pieces untouched for the first 2 minutes so a translucent golden shell can form without tearing.
- 5Heat
Once the outside is set, turn each piece only once and fry for 2 to 3 minutes total.
Remove when the surface is crisp and the edges look pale golden, then drain briefly.
- 6Finish
Place the fried tofu in bowls immediately and pour the hot dashi broth over it at once.
Top with 2 tablespoons grated daikon and serve while the center is still crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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