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Thursday, October 4, 2007

Agedashi Tofu


Agedashi Tofu


This is Agedashi tofu.

Agedashi means deepfry or something like that.

Tofu is .....tofu I hope you know that. I don't know how to say in English :p

Simply dredge a little bit potato starch onto tofu and deepfry it.

Sauce is Ponzu. Have you ever heard about it?

It is one of most popular sauce in JApan and each family has stock in their fridge.

It is made of soy sauce and sour liquid(i.e venegar, lemon juice, like that) and some other seasonings.

Various kinds of ponzu sold in the market in Japan, and we often use it for dishes.

I love Tofu, and this one and Yu-dofu are my favorites.

I will eat Yu-dofu twice in a week on winter, so I think I will introduce later :)

6 comments:

Anonymous said...

Hi, please do make a post about yu-dofu with a photo! I am confused about how to eat it! Do you eat the kombu stock? And how can you pick up very tender tofu with chopsticks to dip it in the sauce?

I have anoher question, but I don't know if you have the answer...I have a personal-size nabe pot to make yu-dofu, but can you put it on an electric stove-top?
thanks!

Taro said...

Hi thanks for commenting :p
OK I will post about Yu-dofu later.
Usually we don't eat konbu stock, it is just for Dashi. It is very hard to pick up soft tohu from the pot for us as far, so we use perforated spoon into sauce on the extra plate.
I'm not sure what does your personal nabe looks like, but I think most of nabe can be used on electoric stove-top. Just try if it is not expensive one :p)

Anonymous said...

Hi again,
thanks for your reply. If the kombu water is not eaten, then why bother with it?.....why not warm the tofu in just plain water?.... since the kombu water is too subtle to flavor the tofu much, if at all.

Thanks for answering, I tried yudofu by chance at a restaurant and had no clue how to eat it! I dumped the dipping sauce into the kombu water and ate all of it as a soup! :)

Taro said...

lol you ate yu-dofu like that? But No problem now you know how to eat it!
And remember that "subtle" is important for Japanese cuisine. Even if konbu doesn't affect the taste of the dish but only flavor, we do our best to make it better as the way of flavor, looks, taste, texture :D
Dashi is always one of most important for Japanese cuisine. Most important is the taste of ingredients. Seasoning and sauce may not be too much!
If you want me to introduce some Japanese cuisine, please tell me :D

Anonymous said...

I guess I still have another question....so you eat the tofu with a slotted spoon, but what does this spoon look like? I've never seen a Japanese slotted eating spoon....the only slotted spoons I know are the big ones you use for cooking, but I'm sure that's not what you eat with. Can you show me a picture online of what one looks like, or maybe take a photo of yours? I would like to pick some up next time I visit the Japanese store. Eating yudofu is tricky! I think I need an instruction book! Thankyou!

Taro said...

The spoon I used to eat yudofu are listed on this page
It is made of wood, but stainless is also OK :p
When we eat oden or some cuisine served with soup, we use spoon like this.