Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, agedashi tofu mushroom sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.
Agedashi Tofu Mushroom Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Agedashi Tofu Mushroom Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Agedashi Tofu Mushroom Sauce:
- Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
- Get Oil for frying
- Get Potato Starch Flour
- Get 1 Spring Onion *finely chopped
- Get <Sauce>
- Get 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Get 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- Take 4 tablespoons Soy Sauce
- Get 4 tablespoons Mirin
- Get 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make, agedashi tofu is also a. Agedashi Tofu - Deep Fried Japanese Tofu.
Instructions to make Agedashi Tofu Mushroom Sauce:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
- Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
- Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
- Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.
Agedashi Tofu (揚げ出し豆腐) literally means "fried tofu in dashi," and it's one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to the divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce.
So that’s going to wrap this up for this exceptional food agedashi tofu mushroom sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
