Agedashi tofu is a study in transience: the crust you work to create is designed to dissolve. The potato starch coating is fried until crisp, then immediately meets the broth, and the crust begins softening within 30 seconds. Eat it fast, or the crust is gone — and what remains is silken tofu in perfectly seasoned broth, which is also delicious.
Ingredients
Tofu:
- 300g silken tofu (kinugoshi)
- 4 tbsp potato starch (katakuriko) or cornstarch
- Neutral oil for frying (500ml, in a small deep pot)
Tsuyu broth:
- 200ml dashi (real kombu-katsuobushi or good instant)
- 2 tbsp soy sauce
- 2 tbsp mirin
- Pinch of sugar
Garnishes:
- 3 tbsp grated daikon (squeezed of excess water)
- 1 tsp grated ginger
- 2 scallions, finely sliced
- Katsuobushi (bonito flakes) — a small pinch
Method
1. Drain the tofu: Remove tofu from package. Place on a folded kitchen towel or paper towel. Top with another towel. Press gently — do not crush. Let drain 15-20 minutes. Silken tofu has high moisture content; excess water will cause dangerous oil splatter and prevent the crust from forming.
2. Make the tsuyu: Combine dashi, soy sauce, mirin, and sugar in a small pot. Heat to a simmer, stir to dissolve sugar. Keep warm.
3. Cut the tofu: Cut tofu into 6 cubes (approximately 4cm × 4cm × 4cm). Handle carefully — silken tofu breaks easily.
4. Coat: Spread potato starch on a flat plate. Roll each tofu cube gently in the starch, pressing lightly to adhere. Dust off the excess — you want a thin, even coating, not a thick crust.
5. Fry: Heat oil to 170-180°C (340-355°F). Fry tofu in batches — do not crowd. Fry 2-3 minutes until the coating is just set and barely golden. Do not over-fry — the goal is a thin translucent crust, not a dark crust.
6. Serve immediately: Place fried tofu in deep bowls. Pour hot tsuyu broth around (not over) the tofu. Add daikon, ginger, scallion, and a pinch of katsuobushi on top.
Eat within 2-3 minutes while the crust still has texture at its edges.
Notes
- Silken tofu only — firm tofu produces a different result with a more pronounced crust that doesn't dissolve. Both are valid but agedashi is specifically a silken tofu dish.
- Potato starch vs cornstarch: Potato starch creates a thinner, crisper, more translucent crust that dissolves more beautifully. Cornstarch works but produces a thicker, tougher coating.
- The tsuyu ratio (1:1:1 dashi/soy/mirin) can be adjusted: more dashi for a lighter, more delicate broth; a higher soy/mirin ratio for a more assertive seasoning.