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50minutes
Spread kitchen paper on a plate, put silken tofu cut into 6 equal parts, cover with kitchen paper from above, and drain the water.
Put water, mirin, sugar, Japanese-style granules, soy sauce, and potato starch in a pan and mix. Heat and thicken for about 2 minutes.
Put oil in a frying pan and heat to 170 degrees.
Sprinkle potato starch on silken tofu, pass through beaten eggs, put in oil and fry.
タレを再度温め直す。お皿に揚げ出し豆腐を盛り付けてタレを回しかけたら完成。
・ Use the desired amount of silken tofu.
・ Cotton tofu may be used instead of silken tofu.
・ The temperature of the oil should be warmed to the extent that slightly larger bubbles constantly rise from the whole when the chopsticks are put in.
・ Remove fried dregs.
・ If you like, you can add fried shishito pepper, grated radish, and grated ginger.
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