Agedashi Tofu is a comfort food as well as a very popular food on the Izakaya (Japanese Pub) menu in Japan. I remembered that my mother made this dish a lot at home when I was in Japan.

Agedashi Tofu is a tofu coated by Katakuriko (Potato Starch), deep-fried and poured with Tsuyu sauce (Japanese soup base) or Dashi sauce (Japanese soup stock). I used a grated small Daikon radish which was from my garden as a garnish of Agedashi Tofu.

Apparently, the name of “Agedashi Tofu” came from the restaurant called “Agedashi” in Tokyo. This restaurant has existed since the Edo period. Surprisingly, customers could eat “Agedashi Tofu” early in the morning and take a bath at the restaurant.

I will introduce Agedashi Tofu using with Hontsuyu (Noodle soup base) to cook it at home easily. If you would like a stronger taste, you could add Shichimi Togarashi (Japanese chili flakes) and/or Oroshi Shoga (Grated ginger).

Ingredients (2 plates):

  • 1 package firm Tofu (16oz, 453g)
  • 6 tablespoons Katakuriko (Potato starch)
  • Hontsuyu (Noodle soup base, 50ml, 0.2 US cup)
  • Water (150ml, 0.63 US cup)
  • 1 small green onion
  • 1 small Daikon (Japanese radish)
  • 1 small package Katsuobushi (Bonito flakes)
  • 5 tablespoons oil

-> See picture A.

Top Left: Hontsuyu, Top Right: Katakuriko, Left: Firm Tofu, Middle Left: Katsuobushi, Middle Right: Green onion, Right: Daikon radish

Here is how to make it at home. Cooking time is about 25 - 35 minutes.

  1. Cut tofu into 6 pieces as shown in a picture. -> See picture B.
Picture B

2. Pat the tofu with kitchen paper towels thoroughly to remove water. -> See picture C.

Picture C

3. Cut green onion into small pieces. Grate Daikon radish (Daikon-oroshi in Japanese). -> See pictures D & E.

Picture D
Picture E

4. Put Katakuriko into a baking tray. -> See picture F.

Picture F

5. Put tofu into the baking tray and sprinkle Katakuriko all over it. repeat this step for all 6 pieces of tofu. -> See pictures G & H.

Picture G
Picture H

6. Preheat the oil in a frying pan with medium heat until the oil temperature reaches 338°F (170℃). -> See picture I.

Picture I

7. Meanwhile, heat Hontsuyu and water in a small pan on medium heat. Bring to a boil. Remove from heat before serving. -> See picture J.

Picture J

8. After the oil temperature is warm enough, add the tofu from step 5. into the frying pan. -> See picture K.

Picture K

9. Flip over all sides of the tofu occasionally until these become golden brown. Remove from heat. -> See picture L.

Picture L

10. Put the tofu on a flat bottom container with kitchen paper towels to remove excess oil. -> See picture M.

Picture M

11. Put Agedashi Tofu on plates. Add Katsuobushi, grated Daikon radish, and green onion on top. Pour the Tsuyu sauce on top.