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Hitokuchi Agedashi

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Hitokuchi Agedashidofu

Hitokuchi Agedashidofu

Photo (c) Setsuko Yoshizuka
This is a variation of agedashi-dofu (deep-fried tofu served with dashi-based sauce). Hitokuchi means bite-size pieces. Small pieces of tofu are easy to eat.

Yield: 2 servings

Ingredients:

  • 1 blocks firm tofu
  • 2/3 cup dashi soup stock
  • 1 Tbsp soy sauce
  • 1 tsp mirin
  • 1 tsp grated ginger
  • 2 oz carrot, finely chopped
  • 4-6 green beans, trimmed and cut in halves
  • 1 Tbsp katakuriko starch or corn starch mixed with 1 Tbsp of water
  • katakuriko/potato starch for dusting
  • vegetable oil for frying.

Preparation:

To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Put dashi in a small pan and simmer green beans and carrot until softened on medium heat. Season with mirin, soy sauce, and ginger and bring to a boil. Pour the katakuriko and water mixture in the sauce and stir quickly. Stop the heat. Dry drained tofu with paper towels and cut into bite-size pieces. Dust tofu with katakuriko starch thinly. Heat oil in a skillet and fry tofu until lightly browned. Drain tofu on paper towels. Serve tofu on individual plates and pour sauce over them.

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