How to Make Agedashi Tofu | Japanese Crispy Tofu in Dashi Broth

Timestamps
00:00 Introduction
00:12 Same Dish, Any Table
00:47 Let's Start Cooking
03:18 Healthy Tips

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Agedashi Tofu is a classic Japanese dish: lightly starch-coated tofu, fried until golden and crisp, then served in a warm, savory dashi broth (bonito & kombu).
Delicately crisp outside and silky inside, it soaks up umami for a deep yet elegant flavor.
Top with grated daikon, fresh ginger, or a hint of yuzu for a refreshing finish—great year-round.
Perfect with rice or sake, this simple dish captures the quiet beauty of washoku.

Full Recipe (Website)
https://paqupeljapan.com/recipes/aged...

Check out how to make dashi here:
https://paqupeljapan.com/recipes/dash...
※You can use mentsuyu (bottled noodle soup base) instead of dashi.

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Ingredients(Serves 1-2)

Tofu, Batter & Oil
・Tofu (momen or kinugoshi / firm or silken) – ½ block / about 6 oz / 170 g
・Potato starch – 2 tbsp / 0.7 oz / 20 g
・Cake flour (all-purpose flour) – 2 tbsp / 0.7 oz / 20 gYou can use only potato starch if preferred.
・Frying oil – enough to fill the pan to a depth of about 1–1¼ inches / 2–3 cm


Dashi Sauce
・Dashi broth(First Dashi) – ⅔ cup / 5 fl oz / 150 ml
How to make dashi: https://paqupel.co/en/recipes/dashi-j...
・Soy sauce – 1 tbsp / 0.5 fl oz / 15 ml
・Mirin – 1 tbsp / 0.5 fl oz / 15 ml


Toppings (Optional)
・Grated daikon, grated ginger, and chopped green onions – to taste
・Shishito peppers – 4 (remove stems, prick a few holes, and deep-fry briefly to prevent bursting)
・Yuzu zest – a small amount

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