Agedashi Tofu Mushroom Sauce
Agedashi Tofu Mushroom Sauce

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, agedashi tofu mushroom sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

How to Make AGEDASHI TOFU (Deep Fried Tofu Recipe). Cream Stew Recipe (White Chicken Stew with Mushrooms and Root Vegetables) 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.

Agedashi Tofu Mushroom Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Agedashi Tofu Mushroom Sauce is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:
  1. Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
  2. Take Oil for frying
  3. Take Potato Starch Flour
  4. Get 1 Spring Onion *finely chopped
  5. Make ready <Sauce>
  6. Make ready 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
  7. Take 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
  8. Prepare 4 tablespoons Soy Sauce
  9. Make ready 4 tablespoons Mirin
  10. Prepare 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. 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.

Steps to make Agedashi Tofu Mushroom Sauce:
  1. 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.
  2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
  3. 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.
  4. 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.
  5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

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. Are those beech mushrooms in the tofu? There were indeed beech mushrooms mixed in with other types. So agedashi is basically deep fried tofu served in dashi-based sauce.

So that’s going to wrap it up for this exceptional food agedashi tofu mushroom sauce recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!