Agedashi Tofu + Salmon Sashimi
Last Tuesday, my sister and I made Agedashi Tofu for dinner. I’m a sucker for Japanese food AND tofu. I asked her to help me out since I came home a bit late from the grocery. It was almost dinner time when I came home. I’ve been thinking about putting up more food posts in my blog. I figured it’s a way for me to get back into blogging again. (Side note: I haven’t been in the blogging mood for about two months now.)
What you will need:
One block of soft tofu
Japanese bread crumbs
150ml Dashi Stock (If you can’t buy one you can use fish broth as substitute.)
2 tbsp Soy Sauce
2 tbsp Mirin
3 tbsp Sake (Rice Wine)
Sliced Spring Onions
Peeled Daikon or White Radish
I’m kind of a mess when I cook. There’s no right structure for me but I get the job done. Hee hee~
Cut the tofu into blocks. We cut it into 12. I initially wanted to cut them in circles like in restaurants but I didn’t want to waste any tofu. They’re too precious. Use paper towels to dry them.
Here’s a bottle of Mirin (450ml at P155.25) and Sake (240ml at P94.75; I got a 20% discount for this item). I got them from the Asian Food Market inside Market! Market!’s Metro grocery store.
Since we didn’t have Dashi stock, we used fish broth. Thank goodness we have one at home! Just heat 1 liter of water plus the fish broth until it boils and voila! Instant dashi. I don’t know how this works for others but we didn’t do proper research on how to make our own dashi. But this one sufficed for that evening.
For the Tentsuyu sauce, add the mirin first. Wait until the smell of alcohol disappears. Add dashi stock, rice wine and soy sauce in. Add sugar. If the sauce doesn’t taste sweet and quite salty at the same time (weird, I know), add more sugar. I added about 3 tablespoons of sugar for this recipe. Wait for the sauce to boil and then turn the stove off.
The batter is made up of bread crumbs, egg, and milk.
Dip the tofu in the batter and coat it with bread crumbs. Heat up the oil and deep fry the tofu. The tofu is cooked in about a minute. Don’t wait for too long. Drain the excess oil using a paper towel.
Funny story while deep frying the tofu. I accidentally dipped my index finger inside the deep fryer. I didn’t feel the pain at first but in about a minute or so, I was shouting, “Stupid! Stupid! STUPID!” My sister just laughed at me.
Once you’re done frying, you may now put in your garnishes. Yay!
And here’s what our Agedashi Tofu looked like:
As a bonus and to make it more Japanese-y, I bought Salmon Sashimi from Cold Storage. We also used chopsticks for this meal!
As another reference, watch this video: