Main ingredients 🥩
Silken tofuStarch powderKelpKatsuobushiSoy sauceMirinGingerRadishGreen onion
Ttukdak Hyung's Agedashi Tofu
A Japanese-style deep-fried tofu dish made by coating water-drained silken tofu with starch powder, frying until crispy, and serving with a homemade katsuobushi tare sauce packed with umami.
🙋 Recommended for
- ⭐ Those who want to enjoy the luxurious deep-fried tofu dish from Japanese restaurants or izakayas at home.
- ⭐ Those who want to challenge themselves with a silken tofu fry dish that embodies the perfect crispy-on-the-outside, soft-on-the-inside texture.
- ⭐ Those who love the deep umami of katsuobushi and the harmony of sweet and savory sauce.
Ingredients needed 🛒2 servings
- 1 block silken tofu
- Starch powder as needed
- A little kelp
- A handful of katsuobushi
- A little soy sauce
- A little mirin
- A little ginger
- A little radish
- A little green onion
Recipe 🍳
- Add kelp and katsuobushi to water and refrigerate for a day to steep the katsuobushi broth.
- Strain the steeped broth through a sieve to obtain only the clear katsuobushi broth.
- In a pot or pan, add the katsuobushi broth, soy sauce, mirin, and ginger, and bring to a boil once to cook off the alcohol, making the tare sauce.
- Place the silken tofu on a paper towel and carefully drain off excess water thoroughly.
- Coat the drained silken tofu evenly with starch powder on all sides.
- Add oil to a pan and place the starch-coated silken tofu, frying and grilling until golden brown on both sides.
- Place the fried tofu in a bowl and pour the freshly made tare sauce over it.
- Finally, garnish with grated radish, chopped green onion, and a bit of katsuobushi.
- Refrigerate kelp and katsuobushi in water for a day, then strain.
- Boil the broth with soy sauce, mirin, and ginger to make tare sauce. Drain silken tofu, coat with starch powder, and fry.
- Pour sauce over fried tofu and top with radish, green onion, and katsuobushi garnish.
Cooking tips 💡
- If you don't want to make katsuobushi broth from scratch, you can easily substitute it with store-bought Hondashi.
- If making tare sauce is too much trouble, you can use store-bought udon sauce or tsuyu instead.
- Instead of soft silken tofu, you can use firm pan-frying tofu which is easier to handle.
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