Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, easy agedashi tofu with savory mushroom sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants. It is actually not difficult to make if you don't mind deep frying. Sometimes it's hard to believe a delicious dish like this is easy and simple to make at home yourself.
Easy Agedashi Tofu with Savory Mushroom Sauce is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Easy Agedashi Tofu with Savory Mushroom Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have easy agedashi tofu with savory mushroom sauce using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy Agedashi Tofu with Savory Mushroom Sauce:
- Take 1 block Firm tofu
- Take 1 Katakuriko
- Prepare 1 Vegetable oil
- Prepare Savory mushroom sauce:
- Get 1 pack Shimeji mushrooms
- Take 1 pack Enoki mushrooms
- Take 200 ml ★ Water
- Get 1 instructed dilution amount for 200 ml water ★ Mentsuyu
- Prepare 1 tbsp Katakuriko
- Get 2 tbsp Water
- Prepare 1 Green onions (chopped) (optional)
- Make ready 1 Ginger (grated), (tubed type is fine)
Although it's simple to prepare, it's also easy to get wrong. Thus: deep fried Tofu steeped in Dashi-based sauce. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make!
Instructions to make Easy Agedashi Tofu with Savory Mushroom Sauce:
- Cut the tofu into 6 equal pieces. Wrap them in paper towels, put a weight on top and leave for about 15 minutes to thoroughly drain the excess water.
- Time-saving method: Wrap the tofu in paper towels and microwave for 2-3 minutes.
- Slice off the stem end of the shimeji mushrooms. Cut the stem end of the enoki mushrooms and cut in half. Grate the ginger.
- To make the mushroom sauce: In a pot, combine the ★ ingredients, simmer, add the mushrooms and cook them briefly. Combine 1 tablespoon of katakuriko with 2 tablespoons water to make a katakuriko slurry and add it to the pot to thicken the sauce.
- Coat the tofu in katakuriko, and shake off the excess.
- In a skillet, add vegetable oil to a depth of 1 cm. Heat to 180℃ and deep-fry the tofu.
- When both sides of the tofu are golden, take them out of the skillet.
- Sprinkle with ginger and pour the mushroom sauce over the tofu and it is done. Top it with green onions to taste.
- I use "Kondate Iroiro Tsuyu (Ichibiki brand)" for the mentsuyu.
Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating. It melts on your tongue into a creamy pool of savory dashi, or stock, lightly accented by the garnishes. Lightly fried tofu with an airy crunch - covered in savory Tsuyu broth and topped with katsuobushi! Ready to try the ultimate Japanese Agedashi Tofu Recipe?
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