Silky cubes of tofu lightly coated and fried until crisp, then bathed in a hot dashi–soy broth with grated daikon, spring onion, and a whisper of ginger. Clean, comforting, and irresistibly crunchy-juicy.
Hook
Crisp outside, custardy inside — the bite every izakaya lives for!
Ingredients
🧊 300 g firm or silken-firm tofu, well-drained
🌾 30 g potato starch (or cornstarch)
🛢️ Oil for shallow frying (about 400 ml)
Broth (tsuyu) 💧 200 ml dashi (kombu/bonito or instant)
🍶 2 tbsp soy sauce
🍯 1 tbsp mirin
Toppings 🫚 1 tsp grated ginger
🍚 2 tbsp grated daikon, squeezed
🧅 1 spring onion, finely sliced
🌿 A few torn nori strips (optional)
🌾 Pinch toasted sesame (optional)
Preparation
1️⃣ Drain tofu: Wrap tofu in paper towels, weight lightly 15 min. Cut into 8 cubes.
2️⃣ Make broth: In a small saucepan, bring dashi + soy + mirin just to a simmer; keep hot.
3️⃣ Coat: Pat tofu dry. Dust all sides with potato starch; shake off excess.
4️⃣ Fry: Heat oil to 170°C. Fry tofu 2–3 min, turning, until pale-gold and crisp. Drain on a rack.
5️⃣ Serve: Divide tofu into bowls. Ladle over hot broth. Top with grated daikon, ginger, spring onion, and optional nori/sesame. Serve immediately.
Total Time
🕒 Preparation: 15 min
🔥 Cooking: 10 min
💤 Rest: 15 min
⏰ Total: 40 min
Nutritional Value
🍽️ Calories: 240 kcal
🥩 Protein: 13 g
🥖 Carbohydrates: 14 g
🛢️ Fat: 14 g
🧂 Sodium: 920 mg
Advice
Dust tofu right before frying so the starch stays dry and ultra-crisp. 🧂
Why it works 💡
Moisture activates starch; keeping it dry until the last moment builds a thin, crackly shell that won’t turn gummy.
Twist 🌶️
Add a few drops of chili oil or a sprinkle of shichimi togarashi for gentle heat.
Status
Light, crispy, and deeply savory — the perfect Japanese starter! ✨🇯🇵 #grannyzen #agedashitofu
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