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1.15.2011

揚げ出し豆腐 AGEDASHI TOFU (Deep Fried TOFU)

If I have to choose the easiest delicious Japanese traditional dish, I might take this one, Agedashi Tofu.
Agedashi Tofu will never let you disappointed! I think.




All you need to do is go grocery to get ingredients and try this recipe right away!
Time for cooking, buddy!

*Ingredients* 1 serving
(Deep Fried Tofu)
125g (about 4 oz) silken Tofu
Oil and Potato starch or Corn starch as needed

(Soup)
70 ml (2 and 1/3 oz) Konbu and Katsuobushi Dashi stcock
2 tsp USUKUCHI soy sauce(light colored and salty soy sauce)
2 tsp MIRIN (Rice sweet cooking wine)

(Topping)
Grated DAIKON Radish to taste
Grated Ginger to taste
Chopped Chive to taste
Sliced NORI seaweed to taste
Katsuobushi to taste

*Directions*
1, Drain Tofu. Place tofu on a strainer for 15 minutes.


2, Preheat the oil to 350F.Cover tofu in starch powder.

3, Deep fry tofu for about 7-8 minutes, until they turn golden and expanded.
Can you see it's expanding? It's the ready sign!
4, In a pan,warm up all soup ingredients together.
5, Remove the tofu and drain on rack or paper towel.
Crunchy skin! Silky inside! 
6, Place tofu on bowl, pour soup on, Serve with topping!
Put Grated daikon radish and grated ginger.

smells great!!!

Better to eat while it's hot and crunchy!!!! Very Yum!
OISHI!!!! (means delicious!)
Enjoy!!!!

簡単でとっても美味しい揚げ出し豆腐。
お豆腐大好きなので、毎日のようにお豆腐を食べています。
揚げ出し豆腐は、材料もあまり必要ないのに何となく豪華な感じがしますよね。
外カリカリ中はつるるんなお豆腐!たまらん!

*材料*1人前
(豆腐)
絹ごし、またはソフト豆腐 125g
片栗粉、揚げ油、適量

(だし)
昆布と鰹節のだし 70ml
薄口醤油 小さじ2
みりん 小さじ2

(トッピング)
大根おろし、おろしショウガ、刻んだネギ、鰹節、刻み海苔、全て適量

*作り方*
1、15分程ざるなどの上で豆腐の水切りをする。
2、揚げ油を175度に。豆腐に片栗粉をまぶす。
3、7、8分程揚げる。豆腐が膨らんできて黄金色になったら揚がったサイン。
4、お鍋にだしの材料を合わせて温める。
5、揚がった豆腐の油をきる。
6、器に盛り、4のだしをかけ、トッピングをのせる。

熱々のカリカリを召し上がれ!
プロのレシピなので美味しいよー。


Click! Click!ランキング参加中です。クリックにご協力を!


Agedashi tofu

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