Recipe of Speedy Agedashi Tofu Mushroom Sauce

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, agedashi tofu mushroom sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Agedashi Tofu Mushroom Sauce is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Agedashi Tofu Mushroom Sauce is something that I have loved my entire life.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

To begin with this recipe, we must prepare a few components. You can have agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:

1. Take 500 g Fresh Momen Tofu *OR medium soft Tofu
2. Prepare Oil for frying
3. Make ready Potato Starch Flour
4. Get 1 Spring Onion *finely chopped
5. Take <Sauce>
6. Make ready 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
7. Make ready 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
8. Take 4 tablespoons Soy Sauce
9. Prepare 4 tablespoons Mirin
10. Prepare 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

While a pretty easy recipe to make, agedashi tofu is also a. Fry shiitake mushrooms, with a dash of soy sauce and sesame oil, until golden brown. Combine cornflour and sesame seeds and season Lightly fry tofu on all sides until golden and crisp. To serve, divide hot tofu between bowls.

Instructions to make Agedashi Tofu Mushroom Sauce:

1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
4. Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

Combine cornflour and sesame seeds and season Lightly fry tofu on all sides until golden and crisp. To serve, divide hot tofu between bowls. Scatter over shiitake mushrooms and spoon over agedashi. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking.

So that’s going to wrap it up for this special food agedashi tofu mushroom sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!