Photo: Mark Roper
“This simple dish offers the perfect contrast of textures – crisp outside and silky inside,” says Ako Miura, co-owner of Brunswick eatery Ima Asa Yoru. You’ll find the popular Japanese appetiser on most menus, and trust us, you don’t want to skip it. Silky, medium-soft tofu gets coated in potato starch and deep-fried until light golden and crisp. Then, a comforting, umami sauce made from dashi is poured on top for the ultimate texture bomb.
Ingredients
Method
For agedashi sauce, combine dashi, soy and mirin in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in katsuobushi and stand to infuse (20 minutes). Strain through a fine sieve pressing down on solids into a small clean saucepan and set aside.
Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weight evenly with food cans and stand for 15 minutes to remove excess liquid. Cut into six 1cm-thick squares.
Half fill a large saucepan with oil. Place over medium heat until oil reaches 180°C on a deep-frying thermometer. Place potato starch in a bowl. Coat tofu, in batches, in potato starch and transfer to plate. Deep-fry tofu, in batches, until light golden and crisp (2-3 minutes). Drain on small wire rack set over baking tray lined with paper towel.
Place agedashi sauce over low heat until warm. Divide tofu among two serving bowls. Pour over agedashi sauce; top with daikon and ginger and scatter with spring onion and bonito flakes.
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