Appetizer: Japan – 揚げ出し豆腐 ➤ Agedashi dōfu (Lightly fried tofu in dashi sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 14 oz (400 g) firm tofu, drained and cut into 8 pieces
- 1/2 cup (60 g) potato starch or cornstarch, for coating
- Vegetable oil for frying (about 2 cups (480 ml) of oil for shallow frying)
- 2 cups (480 ml) dashi stock
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1/2 cup (50 g) grated daikon (daikon or Japanese radish)
- 2 tbsp (12 g) thinly sliced green onion
- 1/4 cup (2 g) katsuobushi (bonito flakes) for garnish
- Pinch of salt

Show original ingredient measurements

- 14 oz (400 g) firm tofu, drained and cut into 8 pieces
- 1/2 cup (60 g) potato starch or cornstarch, for coating
- Vegetable oil for frying (about 2 cups / 480 ml of oil for shallow frying)
- 2 cups (480 ml) dashi stock
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1/2 cup (50 g) grated daikon (daikon or Japanese radish)
- 2 tbsp (12 g) thinly sliced green onion
- 1/4 cup (2 g) katsuobushi (bonito flakes) for garnish
- Pinch of salt

Instructions

1. Wrap tofu in paper towels and place a light weight on top for 10–15 minutes to remove excess water, then cut into 8 pieces and pat dry.
2. Heat oil in a deep skillet or pot to 340–350°F (170–180°C) for shallow frying.
3. Lightly dust each tofu piece in potato starch, shaking off excess, and fry in batches until golden brown and crisp, about 2–3 minutes per side; transfer to a rack or paper towel-lined tray.
4. In a small saucepan, combine dashi, soy sauce, and mirin and bring just to a simmer; keep warm.
5. Place fried tofu in shallow serving bowls, pour warm dashi sauce over, top with grated daikon, sliced green onion, and bonito flakes, and serve immediately.