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
- 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.
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.