Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, made from okara! agedashi tofu style. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Made from Okara! Agedashi Tofu Style is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Made from Okara! Agedashi Tofu Style is something which I have loved my whole life.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.
To begin with this particular recipe, we must first prepare a few components. You can cook made from okara! agedashi tofu style using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Made from Okara! Agedashi Tofu Style:
- Take 300 grams Fresh okara
- Make ready 150 grams Katakuriko
- Get 350 ml Milk
- Prepare 350 ml Water
- Make ready 1 Mentsuyu
- Prepare 1 for frying Oil
- Prepare 1 Katakuriko
- Prepare 1 Green onions, ginger, or other garnishes of your choice
Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with Great flavor will make again BUT I will not pour sauce over the tofu it gets soggy.
Instructions to make Made from Okara! Agedashi Tofu Style:
- Combine all of the ingredients in a pot and stir over medium heat. This process is similar to making warabi mochi.
- When it starts to thicken to a soft paste-like texture, transfer it to an airtight plastic container, smooth the surface, then allow to cool. Wetting the surface will make it easier to smooth the surface.
- Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.
- To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.
- After drizzling the sauce from Step 4 over the okara tofu from Step 3, garnish with grated ginger (the tubed kind is fine) and green onions. Enjoy.
Japanese Agedashi Tofu. this link is to an external site that may or may not meet accessibility. Ready to try the ultimate Japanese Agedashi Tofu Recipe? Lightly fried tofu with an airy crunch - covered in savory Tsuyu broth and topped with Did you like this Agedashi Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the.
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