Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, made from okara! agedashi tofu style. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Made from Okara! Agedashi Tofu Style is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Made from Okara! Agedashi Tofu Style is something which I have loved my whole life.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.
To get started with this particular recipe, we must prepare a few components. You can cook made from okara! agedashi tofu style using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Made from Okara! Agedashi Tofu Style:
- Prepare 300 grams Fresh okara
- Prepare 150 grams Katakuriko
- Get 350 ml Milk
- Take 350 ml Water
- Get 1 Mentsuyu
- Take 1 for frying Oil
- Get 1 Katakuriko
- Take 1 Green onions, ginger, or other garnishes of your choice
Agedashi Tofu (揚げ出し豆腐) literally means "fried tofu in dashi," and it's one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to the divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch. Agedashi Tofu - a popular Japanese appetizer dish made of deep fried tofu steeped in a sweet and savory sauce. Healthy eating is made simple with easy tofu recipes- Agedashi Tofu also spelled Dofu, are crispy and soft bites of Japanese tofu with dipping sauce.
Instructions to make Made from Okara! Agedashi Tofu Style:
- Combine all of the ingredients in a pot and stir over medium heat. This process is similar to making warabi mochi.
- When it starts to thicken to a soft paste-like texture, transfer it to an airtight plastic container, smooth the surface, then allow to cool. Wetting the surface will make it easier to smooth the surface.
- Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.
- To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.
- After drizzling the sauce from Step 4 over the okara tofu from Step 3, garnish with grated ginger (the tubed kind is fine) and green onions. Enjoy.
Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants.
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