Agedashi Tofu (Pan-fried Tofu in Dashi)

Agedashi Tofu (Pan-fried Tofu in Dashi)

Enjoy this pan-fried tofu with grated daikon radish and ginger sauce.

Ingredients: 3 servings

Tofu (silken or firm)
1 block
Grated daikon radish
2 tablespoons
Grated ginger
1 teaspoon
Japanese dashi stock
200 ml
● Mirin
2 tablespoons
● Usukuchi soy sauce
2 tablespoons
1/2 heaping tablespoon
Chopped scallions
as needed


1. Grate the daikon radish and lightly drain. Grate the ginger.
2. Drain the tofu well. Separate into portions for each person and sprinkle with katakuriko (not listed). Shake off the excess katakuriko. Pan-fry the tofu, stirring, in a generous amount of oil. When the tofu is crunchy and browned on all sides, turn off the heat. Drain the oil from the tofu.
3. Make the dashi. Bring 1 cup of water to a boil in a small pot. Add 1 teaspoon of dashi stock powder and the ● ingredients and bring to a boil. Add katakuriko (dissolved in an equal amount of water). Bring to a boil, stir to thicken, and turn off the heat. Add the daikon radish and ginger from Step 1 and mix in.
4. Arrange the tofu on a plate and pour the sauce from Step 3 over it. Top with shredded green onions. All done. Enjoy ginger-flavored dashi with tofu.

Story Behind this Recipe

Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism.