Agedashi Tofu

One of Japan's most beloved izakaya (gastropub) staples, agedashi tofu has roots in Edo-period cookbooks but found its truest form in the casual, convivial late-night drinking culture of the 20th century. Silken tofu is dusted in potato starch and flash-fried to a paper-thin, translucent crisp, then floated in a delicate hot dashi broth with grated daikon, ginger, and bonito.

Serves: 4

Ingredients

Tofu

• 600g (1 lb 5 oz) silken or soft tofu
• 60g (½ cup) katakuriko (potato starch) or cornstarch
• Vegetable oil for deep-frying

Dashi Broth (Ankake)

• 300ml (1¼ cups) dashi stock (kombu and katsuobushi)
• 3 tbsp (45ml) mirin
• 3 tbsp (45ml) light soy sauce (usukuchi)
• 1 tsp sugar
• 1½ tbsp (15g) katakuriko dissolved in 2 tbsp water

Garnishes

• 80g (3 oz) daikon radish, finely grated and lightly squeezed
• 1 tbsp fresh ginger, finely grated
• 2 spring onions, thinly sliced on the diagonal
• 4g (⅛ oz) katsuobushi (bonito flakes)
• Shichimi togarashi (seven-spice chilli blend) to serve

Instructions

1. Drain tofu thoroughly on layers of paper towel for 30 minutes, pressing gently. Cut into 6 equal blocks.
2. Make the broth: combine dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a simmer. Stir in dissolved starch and cook, stirring, until just thickened and glossy, about 2 minutes. Keep warm.
3. Heat oil to 180°C (355°F). Pat tofu blocks completely dry. Working quickly, dust each block thoroughly in potato starch, shaking off excess.
4. Fry 3 blocks at a time for 3–4 minutes until the exterior is pale gold and forms a thin, crisp shell. Remove carefully with a slotted spoon — the interior stays soft. Drain briefly.
5. Place two pieces of tofu in each warmed shallow bowl. Ladle hot broth around (not over) the tofu. Top with grated daikon, ginger, spring onion, and a pinch of bonito flakes.
6. Serve immediately with shichimi on the side — the tofu softens rapidly once sauced.

Cook's Notes: The contrast of the crisp starch shell and the trembling, creamy interior is the soul of this dish. Use the freshest silken tofu you can find. Kombu-only dashi makes this vegetarian.