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Recipe: Delicious Agedashi Deep-Fried Tofu and Eggplant

Agedashi Deep-Fried Tofu and Eggplant. Save time and buy groceries online from Amazon.co.uk Check Out Deep Frying On eBay. Check Out Great Products On eBay. Follow up by frying the shishito peppers, and drain off the oil from both.

Frying the ingredient without anything on is called 'suage' (素揚げ), which literally means bare frying. The word 'su' (素) means bare, as it is, without decoration. Maybe you've heard of agedashi tofu– a dish popular in izakaya and Japanese restaurants. You can have Agedashi Deep-Fried Tofu and Eggplant using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Agedashi Deep-Fried Tofu and Eggplant

  1. It’s 1 block of Tofu.
  2. You need 2 small of Eggplants.
  3. Prepare 8 of Shishito peppers.
  4. Prepare 1 of Katakuriko.
  5. You need 200 ml of Water.
  6. You need 1 tsp of Dashi stock granules.
  7. Prepare 2 tbsp of Soy sauce.
  8. You need 2 tbsp of Sugar.
  9. You need 1/2 tsp of Katakuriko.
  10. It’s 2 cm of Daikon radish.
  11. Prepare 1/2 tsp of Grated ginger.

Agedashi tofu features a deep-fried tofu soaked in a delicious, delicate dashi broth, topped with grated daikon, scallion, and bonito flakes. Agedashi eggplant is a dish in the same vein, but with succulent deep-fried eggplant instead of tofu. It is deep fried tofu with a crispy crust formed by a potato starch coating. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or grated ginger and a sauce that soaks into the tofu.

Agedashi Deep-Fried Tofu and Eggplant step by step

  1. Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap..
  2. Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through..
  3. Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper..
  4. Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes..
  5. Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well..
  6. Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both..
  7. Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done..
  8. Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers..
  9. Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it..
  10. Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on..
  11. The sauce is rather strongly flavored, so please pour it on just before eating..

You can make it a little spicier by adding shichimi togarashi. A great agedashi tofu is like warm custard. Deep fry the next batch, until all the eggplant pieces are deep-fried. When the eggplants are cooled, transfer to a rimmed container or dish. If you serve this dish chilled, put it in the refrigerator.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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