Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, simple is best! soft and creamy deep-fried taro roots in sauce (agedashi). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):
- Prepare 20 Taro root, small
- Make ready 1 tbsp each Flour + katakuriko
- Get 50 ml ☆Mentsuyu
- Take 50 ml ☆Mirin
- Make ready 50 ml ☆Dashi stock (or 1/4 cup water + 2 tablespoons sake)
- Get 1 Shiso leaves, green onion, ginger, grated daikon radish, or other condiments of your choice.
- Prepare Sauce recipe without mentsuyu:
- Get 3 tbsp ★Soy sauce
- Get 3 tbsp ★Mirin
- Prepare 2 tbsp ★Sugar
- Get 50 ml ★Dashi stock (or 1/4 cup water + 2 tablespoons sake)
You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile. ↓レシピ（日本語） http. The sauce that is poured over the deep-fried tofu is a typical Japanese sweet soy sauce mixed in dashi As long as you don't mind deep frying, it is quite easy to make agedashi dofu. It can also be a The sweet soy sauce-based dashi goes so well with deep fried tofu. It looks tricky to make but.
Steps to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):
- Boil the taro roots without removing the skin (until a bamboo skewer goes through easily). Alternatively, wrap in plastic and microwave for 4-5 minutes until tender.
- Put the cooked taro roots in water while they are still hot, and slip off the skin. (The skin comes off very easily, so you could get your kids to help out here and have fun.)
- While the taro roots are still warm, add 2 teaspoon of mentsuyu (not listed) to flavor. Put the taro roots in a plastic bag with the flour and katakuriko.
- Holding the bag closed with your hands, shake the bag to coat the taro roots in the flour. Put the ☆ or ★ sauce ingredients in a heatproof container, and heat in the microwave just before it comes to a boil.
- Deep fry the taro roots in 180 °C oil until crispy on the outside. Before you remove them, reduce the temperature of the oil to cook the surface to a crispy golden finish.
- Drain the oil. Put the hot taro roots in the Step 5 sauce. Serve with shiso leaves or grated ginger ♪ Chopped green onions and grated daikon radish go well with them, too!
- Taro roots strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. It's also rich in protein. Taro roots were a valuable source of protein in the days before meat was eaten in Japan.
When made well, agedashi tofu is one of the best tofu dishes you can have! You see, the outside is lightly fried (similar to these fried bamboo shoots) - while the the tofu inside is so soft it almost melts in your mouth. Meanwhile in a small pan, heat up your dashi stock, mirin, soy sauce, sugar and salt. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make!
So that’s going to wrap this up for this special food simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
