Agedashi Tofu is a very popular dish, especially in Izakaya restaurants in Japan. This yuzu miso tofu recipe is a customer favourite in Miyazaki, even with those who wouldn’t normally order a tofu dish.
– 1l water
– 20g kombu
– 10g bonito flakes
– 25g miso
– 25g yuzu pepper
– 150g honey
– 160ml dashi
– 40ml mirin
– 20ml sake
– 40ml kikkoman usukuchi light soy sauce
– 349g morinaga silken tofu
– 50g potato starch
– 15g mooli, grated
– 1g ginger, grated
– chive, finely chopped
– bonito flakes
– shredded nori seaweed
1. Place miso, yuzu pepper and honey into sauce pan on a low heat and bring to the boil.
2. Put miso into container and leave to cool.
1. Soak kombu in water overnight.
2. Place kombu water in a pot on a low heat and bring to boil.
3. Take kombu out from pot and add 10g bonito flakes. Turn off the heat and leave for 5 minutes.
4. Strain the dashi.
1. Place dashi, mirin, sake and light soy sauce into a pot and bring to the boil.
1. Heat the oil in a fryer pan to 180℃.
2. Cut the tofu into quarter cubes.
3. Place potato starch on the tray and coat the tofu with potato starch.
4. Deep fry until light brown and crispy.
5. Remove the tofu and drain excess oil on a plate lined with paper towels.
6. Pour agedashi dashi into the bowl, place tofu into dashi bowl. Garnish with yuzu-miso, grated mooli, ginger, chive, bonito flake, shredded nori.
Takashi’s 20 years Japanese cooking experience includes catering for heads of state and celebrities, and holding a number of Head Chef positions in both Japan and Ireland. Takashi was named “Chef of the Year 2015” by John and Sally of The McKenna’s Guide. He is an advocate for Japanese cooking here in Ireland and his aim for Miyazaki is simple: “There are so many types of Japanese food. It is like a treasure box. I want people to enjoy the real flavours of Japan.”