Agedashi Tofu from Living Shojin Ryori by Danny Chu

Name: Agedashi Tofu from Living Shojin Ryori by Danny Chu
Ingredients: Katakuriko for coating; Vegetable oil for deep frying; 2 Tbsp mirin; 100 ml (3⅓ fl oz) mushroom dashi; 1 block silken tofu; Grated daikon pulp (using 60 g / 2 oz daikon and applying the same method as grated ginger); Shredded nori seaweed; 2 Tbsp Japanese soy sauce; Grated ginger pulp (using 20 g / ⅔ oz ginger)

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Agedashi tofu is deep fried tofu served in a savoury dashi broth. It is a very simple yet popular dish in Japanese cuisine.

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Spider strainer
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Serving bowl

Ingredients

Katakuriko for coating
Vegetable oil for deep frying
2 Tbsp mirin
100 ml (3⅓ fl oz) mushroom dashi
1 block silken tofu
Grated daikon pulp (using 60 g / 2 oz daikon and applying the same method as grated ginger)
Shredded nori seaweed
2 Tbsp Japanese soy sauce
Grated ginger pulp (using 20 g / ⅔ oz ginger)