Recipe of Super Quick Homemade Agedashi Tofu Mushroom Sauce

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, agedashi tofu mushroom sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Agedashi Tofu Mushroom Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Agedashi Tofu Mushroom Sauce is something that I have loved my entire life.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

To begin with this recipe, we must prepare a few components. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:

1. Make ready 500 g Fresh Momen Tofu *OR medium soft Tofu
2. Take Oil for frying
3. Prepare Potato Starch Flour
4. Get 1 Spring Onion *finely chopped
5. Take <Sauce>
6. Take 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
7. Get 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
8. Get 4 tablespoons Soy Sauce
9. Get 4 tablespoons Mirin
10. Make ready 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

While a pretty easy recipe to make, agedashi tofu is also a. Fry shiitake mushrooms, with a dash of soy sauce and sesame oil, until golden brown. Combine cornflour and sesame seeds and season Lightly fry tofu on all sides until golden and crisp. To serve, divide hot tofu between bowls.

Steps to make Agedashi Tofu Mushroom Sauce:

1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
4. Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

Combine cornflour and sesame seeds and season Lightly fry tofu on all sides until golden and crisp. To serve, divide hot tofu between bowls. Scatter over shiitake mushrooms and spoon over agedashi. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking.

So that is going to wrap it up for this exceptional food agedashi tofu mushroom sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!