Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
Agedashi tofu is a staple of Japanese izakaya menus, dating back to Edo-period cookbooks where it appeared as a way to elevate plain tofu into a drinking snack. Firm tofu is patted dry, dusted in potato starch, and fried until a paper-thin golden shell forms around the still-custard interior. The crust holds up just long enough against a hot dashi-soy-mirin broth ladled over at serving, softening at the edges while the center stays crisp. Grated daikon on top cuts through the oil with a sharp, cooling bite. The dish lives in the tension between textures - eat too slowly and the crust dissolves entirely into the broth.
Adjust Servings
Instructions
- 1
Wrap tofu in paper towels and press out moisture for about 10 minutes.
- 2
Cut tofu into large cubes and coat evenly with starch.
- 3
Simmer dashi, soy sauce, and mirin to make the broth.
- 4
Fry tofu at 170°C until lightly golden and crisp.
- 5
Serve fried tofu in bowls and pour over hot broth, topping with grated daikon.
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