Agedashi tofu


The foray into Japanese cuisine continues. I’ve been passing the time looking at the most marvelous Bento recipes in a fabulous website I found.

Just Bento.

Check it out for all things Bento. It’s a really great resource.


1 600g block of firm tofu (drain and dry off with paper towels then slice into 6 cubes)
Enough cornflour to coat tofu
Grated spanish onion
1/4 cup of dashi stock
1 tablespoon mirin
1 tablespoon light soy sauce

Deep fry tofu coated in cornflour for about 4 minutes until golden brown. Remove from oil and place on paper towel to drain off excess oil. Put in bowl topped with grated spanish onion and chive. Traditionally you would use grated radish and a sprinkle of sliced shallots. I changed the recipe a little and it was wonderful. Heat the liquid ingredients in a saucepan and pour over top.

どうぞめしあがれ (douzo meshiagare)


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