Agedashi Tofu

Name: Agedashi Tofu
Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Yield: 4
Cuisine: Inspired By Kikkoman
Ingredients: Agedashi Broth:; 2 cups dashi; 3 tablespoons Kikkoman Kotteri Mirin®; 3 tablespoons Kikkoman®️ Soy Sauce; Tofu Dredge:; 1 cup sweet potato flour; 1 cup all-purpose flour; ½ cup corn starch; 1 medium soft tofu; 2 teaspoons grated breakfast or red radish; ½ teaspoon grated ginger; 1 tablespoon marinated ikura (salmon roe); 2 lobes of uni; ⅓ teaspoon wasabi oil

Yield

Prep Time

30 minutes

Cook Time

5 minutes

Total Time

35 minutes

kikkoman products used:

Kotteri Mirin® Soy Sauce

ingredients

Agedashi Broth:
2 cups dashi
3 tablespoons Kikkoman Kotteri Mirin®
3 tablespoons Kikkoman®️ Soy Sauce

Tofu Dredge:
1 cup sweet potato flour
1 cup all-purpose flour
½ cup corn starch
1 medium soft tofu
2 teaspoons grated breakfast or red radish
½ teaspoon grated ginger
1 tablespoon marinated ikura (salmon roe)
2 lobes of uni
⅓ teaspoon wasabi oil

directions

To prepare the Agedashi Broth, combine all of the ingredients in a medium saucepan, bring to a boil and turn off the heat. Keep the broth hot until time to serve.
To prepare the tofu, make the dredge by combining all of the ingredients in a medium mixing bowl, cut the tofu into 6 squares, coat generously with the dredge. In a medium saucepot fill ⅔ with fryer oil, heat the oil up 325° F, gently place the dredged tofu into the hot oil and fry until golden. Remove the tofu from the oil and let dry on a rack.
To assemble the dish, in a medium bowl, place 3 pieces of fried tofu, top the tofu with the grated ginger and radish, then top with the ikura and fresh uni. Gently pour ⅔ cup of hot broth down the side of the bowl and drop ⅓ teaspoon of wasabi oil on to the broth. Serve the dish hot.

Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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