Appetizer: Japan – 揚げ出し豆腐 ▶ Agedashi Tofu (Deep-Fried Tofu in Dashi Broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 min

Total 35 min

Ingredients

1 block (10–12 oz / 300–350 g) soft/silken tofu (kinugoshi), well drained
4 tbsp potato starch (katakuriko) or cornstarch, for coating
Vegetable or canola oil for frying (about 2 cups / 500 ml)
1 cup (240 ml) dashi stock (kombu + katsuobushi or instant dashi)
1 tbsp soy sauce
1 tbsp mirin
1 / 2 tsp sugar (optional)
2 tbsp grated daikon (daikon oroshi), squeezed lightly to remove excess water
2 scallions (green onions), thinly sliced
2 tbsp katsuobushi (bonito flakes), for garnish
1 tsp grated fresh ginger (optional)
Shichimi togarashi or a small strip of shredded nori (optional, for serving)

Instructions

Prepare the tofu: Gently remove tofu from packaging and drain. Wrap the block loosely in paper towels or a clean kitchen towel and place on a plate. Set a light weight on top (a small cutting board or plate) and let drain for 15–20 minutes to remove excess water. This prevents oil splatter and helps the starch adhere.
Cut and dry: Unwrap and cut the tofu into 6–8 even cubes (about 3–4 cm / 1–1½ in). Pat each piece gently but thoroughly with paper towels to remove surface moisture.
Coat with starch: Place the potato starch or cornstarch in a shallow dish. Lightly coat each tofu piece on all sides, shaking off excess. A thin, even layer gives the best texture.
Heat the oil: In a deep pot or a heavy skillet with high sides, heat oil to about 170–180°C (340–355°F). If you don't have a thermometer, heat over medium-high until a drop of batter or a small piece of tofu sizzles gently and rises to the surface.
Fry the tofu: Carefully add tofu pieces to the hot oil in batches so they don't touch. Fry until the coating is lightly golden and crisp, about 2–3 minutes. For extra crispness, you can briefly fry a second time at the same temperature for another 30–60 seconds. Remove with a slotted spoon and drain on a wire rack or paper towels.
Make the dashi broth: While frying, combine the dashi stock, soy sauce, mirin, and sugar (if using) in a small saucepan. Bring to a gentle simmer over medium heat, taste and adjust seasoning; simmer for 30–60 seconds, then turn off heat. Keep hot.
Assemble: Divide the fried tofu among shallow serving bowls. Spoon a ladleful of hot dashi broth over the tofu — enough to come up around but not completely submerge the tofu so the coating stays crisp for a moment.
Garnish and serve: Top each bowl with a mound of grated daikon, a pinch of grated ginger (if using), sliced scallions, and a scattering of katsuobushi. Sprinkle shichimi or add shredded nori if desired. Serve immediately so the tofu retains contrast between the crisp exterior and silky interior.
Tips: Use a soft/silken (kinugoshi) tofu for the classic silky center—handle gently. If you prefer more structural firmness for easier frying, use firm tofu. Potato starch yields a slightly crisper, lighter crust than cornstarch. If using instant dashi granules, start with the package ratio (usually 1 tsp per 240 ml) and adjust to taste.