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Fried Tofu
(Agedashi Tofu)

Prepare the soup:
Put the following ingredients together. Heat before serving.

  • 1 cup dashi [1]
  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet sake for cooking)
  • 1 Tbsp sugar

Prepare the tofu:


  • 1 firm tofu
  • vegetable oil to fry
  • about 1/2 cup cornstarch
  • 1/2 ~1/3 cup grated Asian radish ( daikon)
  • 1 green onion
  1. Cut into 8 pieces and set it aside.
    1 firm tofu
  2. Pour vegetable oil into a 6-inch skillet, 1/2 inch deep. While the oil is getting heated, coat one tofu piece at a time with cornstach on all sides. For the best results, coat each piece just before frying.
  3. When the skillet just starts to smoke, carefully place tofu in the oil using long handled tongs or long cooking chopsticks. Use a splatter screen over the skillet to prevent oil splashes for your safety.
  4. Fry both sides until lightly golden brown, then place the tofu on paper towel to drain the excess oil. While hot, put them in a bowl, pour warm soup and put 2 tbsp. grated radish (daikon). Garnish with chopped green onions.


  • [1] If you do not have dashi, you can use dilluted memmi in place of the 1 cup of dashi broth and 1/4 cup of soy sauce. Memmi is produced by Kikkoman and is available at most supermarkets. Follow the "Tempura Sauce" or "Somen" instructions on the bottle for preparing 1 1/4 cups of agedashi soup.

    If you are using Kikkoman memmi for this recipe, it requires 4 parts water for 1 part memmi, so you would use 1 cup of water and 1/4 cup memmi to get 1 1/4 cups of agedashi soup.

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