Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 12(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 15(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 20(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 21(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 27(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 30(Fri) 10:00-12:30

    Ramen & Gyoza

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Agedashi-dofu (Deep-fried Tofu)

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Agedashi-dofu is a side dish consisting of smooth-textured silken tofu coated with potato starch, deep-fried to a nice color, and served hot with dashi based broth. Common toppings include chopped green onions, grated ginger or radish, and shredded shiso leaves.

Ingredients (2 servings):

½ block (150g) Silken tofu
Potato starch, as needed

Soup:
150ml Dashi *soup stock
2 Tbsp Soy sauce
1½ Tbsp Mirin

Topping:
2 Tbsp Grated daikon radish
1 tsp Grated ginger
2 leaves Sliced shiso *Japanese basil

Directions:

1. Cut tofu into half and wrap the tofu with a paper towel. Drain the tofu by placing a plate or other weight on it for 20 minutes.

2. Combine the soup stock, soy sauce and mirin in a pot and bring to a boil. Turn off the heat and keep it aside.

3. Pour the oil into a pan and heat the oil to 170 – 180℃.

4. Lightly coat the tofu with potato starch.

5. Deep fry tofu until it gets light brown color. Drain the oil on a paper towel.

6. Place the tofu in a serving dish. Then, place the toppings and pour the soup from the side of the dish.

Memo :
For checking Japanese kitchenwares and cooking tools, please visit YJC Store on Amazon!

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