あげだし豆腐 黒胡椒だし
Agedashi tofu is a popular Japanese dish of deep-fried tofu served in a flavorful broth .
Ingredients:
• 1 block firm tofu
• 1 cup flour
• 2 cups vegetable oil for frying
• 1/4 cup soy sauce
• 1/4 cup dashi (Japanese fish soup)
• 2 tbsp sugar
• 2 tbsp mirin
• 2 tsp cornstarch
• 2 tsp black pepper
• 1 thinly sliced scallion for garnish
Instructions:
1. Place the tofu on a paper towel-lined plate and place a weight on top to drain for 15 minutes.
2. Cut the tofu into 1/2 inch cubes.
3. Put cake flour and black pepper in a shallow plate and mix.
4. Add oil to a deep frying pan or wok and heat over medium-high heat.
5. Dust the tofu with flour and shake off excess flour.
6. Carefully add the tofu cubes to the hot oil and fry until golden brown, about 3-4 minutes.
7. Remove the tofu from the oil and drain on a plate lined with paper towels.
8. Put soy sauce, dashi, sugar and mirin in a small pot and mix .
9. In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Slowly
pour the slurry into the boiling broth, stirring constantly, until the broth thickens.
10. Place the fried tofu in a bowl and pour over the black pepper stock.
11. Decorate with chopped green onions and serve hot.
This recipe serves 2-3 people as a side dish or appetizer.
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