A Global Culinary Adventure!
Picture above shows Agedashi Tofu, a fried tofu appetizer served with hondashi sauce known as tentsuyu and garnished with bonito flakes.
Thank you to my husband Hiroshi for translating this delicious dish. Many of the sauce ingredient can be found at your local Asian market. As always, thanks for reading!
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Ingredients (Serving- 2)
Ingredients: (Extra Firm Tofu, Hondashi, Sake, Mirin, Soy Sauce, Cornstarch, and Bonito Flakes).
Steps 1 & 2 (tofu): Prepare a large skillet pan with canola oil over medium heat. Carefully cut the tofu widthwise into 1 inch thick pieces.
Step 3 (tofu): Wrap each individual piece of tofu in a paper towel to remove the excess liquid. Repeat this step several times.
Step 4 (tofu): Coat the tofu on each side in the cornstarch. Immediately add the tofu into the skillet pan to fry.
Step 5 (tofu): Cook the tofu until slightly golden (about 2-3 minutes on each side).
Step 6 (tofu): Transfer the tofu to a plate or cutting board lined with a paper towel. Pat down the tofu with the paper towel to remove any excess oil.
Steps 1-3 (sauce):
Prepare a cornstarch paste by combining 2 tablespoons of cornstarch with 1 tablespoon of water. Set aside (this will be used to thicken the sauce).
In a small saucepan, combine the sake and mirin and then turn the heat on high. Once you see the first boil add the soy sauce.
Let the sauce come to a boil again and then add the hondashi. Bring the sauce to a final boil and then immediately turn off the heat. Add the cornstarch paste and stir to thicken the sauce.
Final Step: Serve the tofu with the sauce and garnish with bonito flakes.