Agedashi Tofu

Agedashi tofu is a beloved Japanese izakaya classic — silken tofu dusted in potato starch and deep-fried until the exterior turns gossamer-crisp, then floated in a delicate warm dashi broth. The contrast between the crunchy shell, the trembling creamy interior, and the savory-sweet broth makes this one of Japan's most quietly magnificent dishes.

Serves: 4

Ingredients

• 400g (14 oz) silken or soft tofu
• 4 tbsp (40g) potato starch (katakuriko)
• Neutral oil, for deep-frying

Tentsuyu Broth

• 250ml (1 cup) dashi stock (kombu and bonito flake)
• 3 tbsp (45ml) mirin
• 3 tbsp (45ml) soy sauce

Garnishes

• 2 tbsp finely grated daikon radish
• 1 tsp finely grated fresh ginger
• 2 spring onions, finely sliced
• 1 tsp toasted sesame seeds

Instructions

1. Drain the tofu and press gently between layers of paper towels for 20 minutes to remove excess moisture — this prevents dangerous oil splatter and helps the crust form.
2. Cut the tofu into 6–8 even cubes, about 5cm (2 inches) each. Pat each piece thoroughly dry.
3. Make the broth: combine dashi, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer over medium heat for 2 minutes. Keep warm on lowest heat.
4. Heat oil in a deep saucepan to 175°C (350°F). Dust each tofu cube generously in potato starch, shaking off all excess.
5. Carefully lower tofu into oil in batches of 3–4. Fry for 3–4 minutes, turning once, until pale golden and just crisp. Remove with a spider strainer and drain on a wire rack.
6. Place 2 tofu cubes in each serving bowl. Ladle warm broth around (not over) the tofu — about 4 tbsp per bowl.
7. Top immediately with grated daikon, ginger, spring onions, and sesame seeds. Serve at once before the crust softens.

Cook's Notes: Silken tofu gives the most dramatic soft interior, but soft tofu is easier to handle. Potato starch is essential — cornstarch will not produce the same uniquely light, glassy crust. Serve within 2 minutes of frying.