The potato starch gave the doughnuts the same sticky coating as agedashi tofu, which made them taste familiar, but totally different at the same time. Garnish with grated daikon, chopped scallions and dried bonito flakes before serving. To serve, place the fried tofu in a small bowl and add the sauce. Next, make the tentsuyu agedashi tofu sauce in a small sauce pan. Add in dashi stock, Hamadaya Japanese Soy Sauce and mirin. Fry tofu until light brown and crispy then remove and drain excess oil. ▼ The double-fried method made these soft on the inside and extra crunchy on the outside. First, deep fry the tofu until they turn light brown or crispy. Preheat cooking oil in a pan over medium heat. Our first bite was a tentative one, as we wondered what this fusion of flavours would deliver, but the result was surprisingly delicious! Step 4: Pour the mentsuyu over the top and add the shichimi seasoning and you’re done!Īs you’ve probably noticed, frying the doughnut pieces makes them twice-fried, which adds to the calories, but also adds to the taste. Step 3: Place in a bowl and top with grated radish and shredded mitsuba.
Step 2: Fry briefly in oil at 180 degrees Celsius and place on a paper towel to drain. Step 1: Separate the Pon de Ring into individual balls and sprinkle the potato starch over them. We gathered all the ingredients together, aside from the mitsuba, which we weren’t able to find at the store so we used green shiso leaves instead, and moved on to the four-step preparation process.
Agedashi Tofu (pronounced “Agedashi Dofu”) is known for its salty sweet sticky sauce, which pairs beautifully with the thick fried batter that encases the soft tofu, but how would this work with a doughnut taking the place of tofu? I recommend Ageashi Tofu to those who are looking for. It is completely vegetarian Japanese food. You may not see how good it is on the picture but you will be amazed when you eat it with the coating absorbs the flavorful dashi.
Very simple food but packed with umami flavor. If the name sounds familiar, that’s because it involves agedashi, which means “lightly deep fried” but is commonly associated with Agedashi Tofu, a popular fried tofu dish. Agedashi Tofu is served in a savory dashi broth with a few garnishes. A number of fast food chains have pivoted to cater to this trend, offering hacks and recipes to modify their takeout items, and now Mister Donut is joining the craziness with a new recipe for… Agedashi Doughnuts. Lastly, if you like a bit of spice, I recommend trying Shichimi Togarashi, a Japanese seven spice sprinkled over the top.Official recipe makes us question everything we thought we knew about Japanese food.Įver since the pandemic, more and more people have been ordering takeout and preparing meals at home. Katsuobushi, which is dried bonito flakes is also traditional if you would like to add them on. Sesame seeds add a nice texture and crunch to the final dish. Fry in batches if necessary so as not to overcrowd the pot. Step 4 Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Place flour in a bowl and lightly coat tofu with flour. Serve simply in a single serving bowl, or individual bowls with the broth at the base of the dish to prevent the tofu from getting too soggy before you can eat it.Ī scattering of the green part of a spring onion finely chopped along with the fried ginger and garlic add a flavour explosion to the dish and is well worth the time and effort taken to execute these steps. Step 3 Remove weight, plate, and paper towels. In this recipe the tofu gets a light seasoning in salt and pepper, and a dusting in corn flour before frying in hot vegetable oil which results in flavoursome and crisp cubes of tofu.Ī wok or medium sized saucepan for frying along with a slotted spoon to remove the fried pieces of tofu while draining the oil is all you will need. Silken tofu can be a bit delicate and therefore a bit tedious to handle, so if you don’t want to worry about your tofu breaking or crumbling because you are a tad heavy handed, I would advise opting for a medium to firm tofu instead. Silken tofu is typically the best kind of tofu to use for this dish as it has a silky, creamy texture that is beautiful in contrast to the crisp, exterior of the tofu after it is fried. There are so many kinds of tofu out there. It makes for a delicious dish on its own but it also lovely served alongside or part of a larger Japanese meal. Agedashi Tofu is an extremely easy dish to make yet it looks so elegant and sophisticated.
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