Agedashi Dofu

Agedashi dofu is a beloved izakaya staple — silken tofu dusted in potato starch and fried to a crisp golden shell, then bathed in a light, fragrant dashi broth. The contrast of crunch, silk, and savoury broth is quintessentially Japanese.

Serves: 4

Ingredients

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

For the tsuyu broth:

• 300ml (1.25 cups) dashi
• 3 tbsp (45ml) light soy sauce
• 3 tbsp (45ml) mirin

Toppings:

• 2 tbsp (20g) grated daikon radish, lightly squeezed
• 1 tsp (5g) finely grated fresh ginger
• 2 spring onions, finely sliced
• Dried bonito flakes (katsuobushi)
• Shichimi togarashi to taste

Instructions

1. Drain tofu well. Wrap in paper towels, place a light weight on top, and press for 20-30 minutes to remove excess moisture. Cut into 4-6 equal rectangles.
2. Make tsuyu: combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer, stir, and keep warm.
3. Heat oil to 180°C (355°F). Dust tofu pieces thoroughly in potato starch, shaking off excess.
4. Fry 2-3 pieces at a time for 3-4 minutes, turning once, until pale golden and the crust is set. Drain on a wire rack.
5. Divide tofu between deep bowls. Ladle hot tsuyu over and around.
6. Top each with daikon, ginger, spring onion, a pinch of katsuobushi, and shichimi to taste. Serve at once.

Cook's Notes: Silken tofu gives the most delicate result but is fragile. For easier handling, use medium-firm tofu. Serve immediately — the crust softens quickly once the broth is added, which is part of the dish's charm.