Agedashi tofu ｜ Cooking with Dog's recipe transcription
- Cotton tofu : 1 (300g)
- Daikon radish : 5cm
- Ginger : Appropriate amount
- Shishitogarashi : 4
- potato starch : Appropriate amount
- Fried oil : Appropriate amount
- seven spice blend : as you like
- (A) Dashi soup (kelp and bonito) : 150ml
- (A) Soy sauce : Large 2
- sweet sake : Large 2
Drain the cotton tofu
Cut the cotton tofu in half, wrap it in kitchen paper and leave it for 30 minutes.
Prepare the side dish
Make a vertical cut in the green pepper.
Peel and grate the radish.
Ginger is scraped off with a spoon and grated.
Make a soup
Put mirin in a pan and boil.
Add (A) and let it boil, then turn off the heat.
Sprinkle with potato starch
Cut the drained tofu from 1 into 3 equal parts and wipe off the water.
Put it in a vat containing potato starch and sprinkle it evenly.
Remove excess powder.
Fry in frying oil heated to 170 degrees.
When the surface turns golden brown, take it out and drain the oil.
Deep-fried green pepper and drain the oil.
Place 5 tofu in a bowl and pour warm soup.
Lightly squeeze the daikon radish, add grated ginger, and add the green pepper.
Sprinkle with shichimi pepper if you like.
・ By making vertical cuts in the green pepper, it is possible to prevent it from bursting when fried. You may stab it with a toothpick.
・ The color of radish and ginger is beautifully finished by peeling.
・ By boiling mirin, the odor of alcohol can be removed.
・ If you use a brush when sprinkling potato starch, you can sprinkle it cleanly.