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Saturday, November 18, 2006

Gone jap


My family loves japanese food. Amongst the many dishes, we love Agedashi tofu the best. So decided to try re-creating this same dish at home. Saw a demo on cooking this dish before, it looked simple enuf. However, the sauce didn't seem to taste the same when I did it... anyone knows what's missing?*


What you need
For the tofu
  • 1 block of soft siken tofu
  • 2 tablespoons of rice flour
  • 2 tablespoons of corn starch
For the sauce
  • 2 tablespoons of japanese soya sauce
  • 2 tablespoons of mirin
  • some water *(after some googling, i found out that i shd bring some kelps to boil and then use the stock for the sauce. however, it means i've to go buy a packet of kelps which i seldom has use for. guess the next best way is to use other stock from fish or chicken, which is easily available in most kitchens)
What to do
  1. Heat a pot of oil for deep frying tofu.
  2. Pat tofu dry with paper kitchen towels. Cut into cubes.
  3. Mix rice flour with corn starch and coat each cube of tofu with flour mix. Do not let it rest for too long before frying. The flour will turn wet and it'll be difficult to move it.
  4. When oil is hot enuf, deep fry the tofu.
  5. While tofu is frying, prepare the sauce.
  6. Pour the soya sauce and mirin and water (or stock) in a small saucepan. Bring to boil. (Adjust the sauce according to your preference. If you like it sweeter, add more mirin)
  7. Remove tofu when it's slightly golden in colour and leave them on paper towels to drain off excess oil.
  8. Arrange tofu cubes and then pour in the ready sauce.
  9. Garnish as desired and serve hot. (garnish suggestion : bonito flakes, ground ginger, shredded seaweeds, juilienned spring onion)

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