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Ingredient
Agedashi Tofu Mushroom Sauce
Introduce
Chef :
Hiroko ListonAgedashi Tofu Mushroom Sauce
Use fresh Momen Tofu or medium soft type Tofu to achieve crispy outside and soft inside. For the sauce, use your favourite Asian mushrooms as much as you like. Today I used Shiitake and Shimeji. This dish is so good!!!
Ingredient
Food ration :
3 to 4 servings
4 tablespoons
Soy Sauce
4 tablespoons
Mirin
1 teaspoon
Potato Starch *mixed with 2 teaspoons Water
Cooking instructions
* Step 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.
* Step 2
Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
* Step 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.
* Step 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.
* Step 5
Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.
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