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.