Agedashi Tofu (Fried Tofu in Dashi Broth)

1Preparation

1. Wipe the kombu with a damp cloth and soak it in the water for 30 minutes.
2. Wrap the tofu in kitchen paper and set a heavy plate on top for 20 minutes to press out the water.
3. Finely grate the daikon and gently squeeze out the excess water by hand.
4. Grate the ginger, slice the green onion very thinly and cut the nori into strips.
5. Cut the tofu into 8 even cubes and pat the surfaces dry again.

2Cooking

1. Heat the kombu water slowly until small bubbles appear around the edge, then lift out the kombu before the water boils.

   🔥 low heat⏱ 8 min timer
2. Add the soy sauce and sugar to the broth and stir until the sugar dissolves, then keep it warm on the lowest heat.

   🔥 low heat⏱ 2 min timer
3. Heat the frying oil in a deep pot to 170°C; without a thermometer, dip in a wooden chopstick — steady small bubbles should rise around it.

   🔥 medium heat⏱ 8 min timer
4. Coat the tofu cubes in starch on all sides, shake off the excess and fry 4 at a time until pale golden and crisp.

   🔥 medium heat⏱ 4 min timer
5. Lift the tofu onto a wire rack to drain, then fry the second batch the same way.

   🔥 medium heat⏱ 4 min timer

3Serving

1. Place 2 tofu cubes on each plate and pour the warm broth around them without covering them.
2. Top the tofu with a small mound of grated daikon and ginger, scatter over the green onion and nori, and serve right away.

💡 Tips & common mistakes

• Common mistake: coating the tofu long before frying — the starch soaks up moisture, turns gummy and won't crisp. Coat each cube just before it goes into the oil.
• Don't let the broth boil with the kombu still in it, or it turns slimy and bitter.
• Pour the broth around the tofu, not over it, so the crust stays crisp for the first bites.

🔁 Substitutions

• Firm tofu: silken tofu for a softer texture, though it is more fragile and needs very gentle handling.
• Kombu: a light vegetable stock can replace the kombu broth.