Agedashi Tofu


Cooking Time

30 mins




For 2 portion(s)

Firm Tofu 1 pc
Potato Starch An appropriate amount
Vegetable Oil An appropriate amount
Spring Onion 2 stalks, sliced
Ginger 15 g
White Radish (Daikon) 100 g, grated
Bonito Stock ½ cup
Mirin 1 tbsp
KIKKOMAN Soy Sauce 1 tbsp
  1. Chop the Spring Onion and set it aside for garnish later.
  2. Pat dry the  tofu with a piece of paper towel. Put some weight on the tofu to remove excess water.
  3. Grate the white radish and squeeze and drain away the excess water.
  4. Peel and grate the ginger
  5. Cut the tofu into four blocks and coat it with potato starch.
  6. Put Mirin, Bonito stock, and Kikkoman soy sauce in the pot and bring it to a gentle boil.
  7. Skim off any scum or bubbles and then remove from heat.
  8. Heat some oil for deep-frying and fry the tofu pieces at 170 degrees Celsius until lightly coloured.
  9. Put tofu in a serving dish and garnish with grated radish, grated ginger and chopped spring onions. Lastly, add the soup.
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