A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep-fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings. If you don’t mind deep-frying, this tofu dish is incredibly easy to make at home.
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 and soaks the tofu to enhance its flavor. If you like spicy, you can add shichimi togarashi to spice up the taste.
Watch How to Make Agedashi Tofu
Golden crispy deep-fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes.
This unique appetizer is crispy on the outside and creamy and soft inside. Soaked in the savory sauce, the combination tastes amazing! This light yet savory dish is served piping hot, so be careful not to burn yourself.
Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants. It is actually not difficult to make if you don’t mind deep frying. Sometimes it’s hard to believe a delicious dish like this is easy and simple to make at home yourself.
My family loves tofu dishes but my son especially is crazy about agedashi tofu. This is one of his favorite tofu dishes that I make for him along with Mapo Tofu.
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Agedashi Tofu
Video
Ingredients
- 1 block medium tofu (momen tofu) (14 oz, 397 g; If this is your first time making Agedashi Tofu, use medium-firm tofu instead of soft tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture, then use soft tofu)
- 4 Tbsp potato starch/cornstarch
- 3-4 cups neutral-flavored oil (vegetable, rice bran, canola, etc)
Sauce:
- 1 cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian/vegan)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Toppings:
- 1 inch daikon radish
- 1 green onion/scallion
- katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
- shichimi togarashi (Japanese seven spice) (optional)
Instructions
- Gather all the ingredients.
- Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes.
- Peel and grate the daikon and gently squeeze water out. Cut the green onion into thin slices.
- Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.
- Remove the tofu from paper towels and cut it into 8 pieces.
- Heat the oil to 350ºF (175ºC) in a deep fryer or medium saucepan. Coat the tofu with potato starch, leaving excess flour, and immediately deep fry until they turn light brown and crispy.
- Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.
- To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
To Store
- You can keep the leftovers, soup and fried tofu separately, in an airtight container and store in the refrigerator for 3 days.
Notes
Editor’s Note: This post was originally published on June 13, 2011 and has been updated with new pictures/video and revised recipe instructions.
Oh, tofu. I absolutely love tofu. I could eat tofu every single day. I will try out this recipe when I find out where to buy daikon. Ughhhh.
Sandy
Hi Sandy! I’ve seen Daikon in Japanese, Chinese, Korean, and Indian markets before. I’ve seen one in Safeway, Whole Foods, and a high end supermarket too. I think the tag said Daikon Radish. You don’t have to put it if you can’t find. Katsuobushi is also nice addition, but it can be hard to find. You need to go to Japanese or Asian market for this. I’m sorry it’s a little bit complicated…. Good luck searching in your local supermarket. 🙂
Thank you, Nami! Yesterday, I went grocery shopping and found it at my local supermarket, which is kind of high-end store. I could not believe my eyes. There are no Asian markets nearby. 🙁
Sandy
I’m glad you found Daikon! In case you don’t know hat to do with leftover Daikon…. If you like miso soup, it’s a good way to finish up your daikon. Cook in Dashi broth until daikon is translucent and put miso in it. My kids like to drink daikon miso soup next day after being in fridge for over night. They like to drink it cold. 🙂
Thanks for the question Lyn! Hmm either way is fine. It’s not that big deal. Microwave dehydrates tofu and without it, tofu has so much water inside. If you don’t dehydrate enough, it’s pretty dangerous when deep frying. 🙂 So make sure to dehydrate and coat well with corn starch! 😉
This is so true as I found out a couple of nights ago. I have often made deep fried tofu dredged in cornstarch but the other night I decided to use a stainless steel pan. I preheated the oil as usual and I put the tofu in. Well, the little cubes shot out like tiny rockets all over my kitchen! Oil spattered everywhere, my fridge, the floor and, of course, all over my new oven! Shielding myself, I managed to turn the heat off and tofu just kept shooting out. Once the oil cooled I removed the tofu that remained and finished cooking it in a different pan. I look back now and laugh, but this could have been very dangerous if my dog or a small child had been in the room let alone an adult. Fortunately, no one got hurt. I forbade hubby from coming in the kitchen so he would not be burned or slip on the oily floor. First thing I did was mop the floor well to prevent slips. Then I served dinner and cleaned up the rest afterward with a microfiber cloth, easy peasy. I have never dehydrated my tofu before. My old oven never got as hot as my new one so that may be why I never had a problem previously. The tip about dehydrating the tofu in the microwave is a great tip and I believe it will prevent another kitchen disaster with rocket tofu. Thank you so much for this great advice!
Thank you for your feedback. 🙂 Tofu has lots of water in it and it’s necessary step to ALWAYS dehydrate before cooking. Only exception is when you eat it raw (Hiyayakko – cold tofu) or put it in miso soup. 🙂 Your disaster story could happen to anyone, and thanks for sharing your experience!
I would like to take this to a Potluck, but won’t be able to fry the tofu there. Can this be partially made ahead of time? I would fry the tofu the night before and prepare the sauce. At serving time I would put it together. Do you think it would still be good? Thank you!
Hi Christine! Just like any other deep fried food, if you deep fry ahead of time, it can get soggy. You can use an oven toaster or oven to bake it again right before you serve to make it crispy if that option is available. Otherwise, the batter won’t be as crispy as just out of the deep fryer. But if you don’t mind the texture, you can definitely prepare it ahead of time and pure sauce right before you serve. 🙂
HI Nami, I made this tonight, so easy and delicious!!! Yay!
Hi Megan! I saw your IG and thanks so much for trying this recipe! 🙂
OMG having massive pregnancy cravings for agedashi tofu. Unfortunately do not have any of the ingredients to whip it up in the kitchen…sob! So I’m off to the shops tomorrow!
Btw is the bonito flakes part of the garnish?
Hi Nic! Ohhh thank you for noticing! I’ll edit and add that as garnish at the end too. I hope you will enjoy this recipe! Thank you for writing! 🙂
Hi Nami,
This recipe was sooo great!. i made it and hubby was so delighted. Even my family and Friends from Phils and Dubai is asking for the recipe.
Arigato Gozaimasu! 🙂
Hi Matsuda-san! Yay! I’m glad this recipe worked out for you and your family (even friends!). Thank you so much for your feedback. Arigato~~!
Hi.Nami,
This is so embarrassing! I tried making dashi stock, was puzzled as why the stock wasn’t clear in colour and realised it was dashi miso that I used! Lol
Hi Nic! Haha, you use miso that has dashi already in it? I see! In case you are not familiar with dashi, I have How To Make Dashi page. Hope this is helpful. 🙂
https://www.justonecookbook.com/how-to/how-to-make-dashi-jiru/
How was miso flavor Agedashi Tofu? I think it’s not bad at all! It’s kind of like miso soup with tofu? 🙂
Hello Nami,
I asked the shop owner if he has any dashi and was shown a tub with big Dashi word on it! I was gullible and took his word and didn’t even noticed the small print miso on the next line! Anyway I.made the dashi as per your instructions, surprisingly it turned out ok and was still yummy! Lol
Hi Nic! Oh no! I never thought of the owner of (Japanese, Asian?) shop would point at different thing! Now you have a box of miso so you can enjoy making miso soup at home. 😉 Thank you for sharing your story!
I didn’t know agedashi tofu was so simple to make, but I’ll bet it’s the dashi that makes the dish!
Hi Donna! Yes, a lot of people don’t want to deep fry, so it’s not commonly cooked at home, I guess? The tsuyu is the key indeed! Each family has different flavor (sweeter or saltier etc) so it’s something we can make it personalized. Thank you for your comment! 🙂
Probably not traditional Japanese but I added the juice of 1/2 a small lime to the broth for my Agedashi Tofu.
Delicious!
Really brightened up the flavor but didn’t mask the other ingredients.
Hi Casey! The addition of lime makes it really refreshing despite this is deep fried tofu! I’m glad you enjoyed this dish. 🙂
Hi Nami! I’m also making agedashidofu along with mapo tofu tonight for my daughter’s birthday. I read your intro about you making it for your son and had to comment! Thank you for your wonderful recipes.
Hi Sarah! You’re so sweet! Thank you so much for leaving a kind comment! Happy Birthday to your daughter and I hope she enjoys your wonderful homemade cooking! 🙂 xo
Nami, I tried this recipe tonight along with your recipe for Yaki Udon. Everything went very well, and the Agedashi tofu in particular was delicious! I didn’t have a deep fryer, but I had no trouble frying the tofu in an ordinary frying pan and turning it periodically with tongs. Thank you!
Hi Adam! Thank you for trying Agedashi Tofu and Yaki Udon recipes! I’m happy to hear you liked the recipes. Thank you for your kind feedback. 🙂
What do you do with the oil after using it?
Hi Kim! I usually use Japanese products to solidify the oil (and toss into trash).
https://www.justonecookbook.com/how_to/how-to-deep-fry-food/
hi, can i skip the mirin for the sauce? or can i substitute it with another ingredients?
Hi Annisa! If you cannot consume any alcohol, I’d suggest to use 2 Tbsp. water (or more dashi) + 2 tsp. sugar for 2 Tbsp. of mirin.
If you can use sake (or dry sherry or Chinese cooking wine), use 2 Tbsp. of that and 2 tsp. sugar.
Hope that helps!
ナミさん、こんにちは。あきらです。
生姜の炊き込みご飯についてなんですが、米の量を2倍にしたら具材や調味料、水なども単純に2倍にすれば大丈夫ですか？
あきらさん、お返事遅くなってごめんなさい！そうですね、お米の量を倍にするのでしたら、やはり具材も倍にした方が、バランスがとれていいと思います（だから調味料も倍に）。新生姜で作ったらもっと美味しいんですけどね〜。気に入ってもらえると嬉しいです。
Hi, I was reading your blog for a few months now, and I just wanted to let you know that it’s great, and that I’ve learned so much about Japanese cuisine thanks to you. I’m form Poland and I’ve never eaten many of this dishes before, never even heard about them in most cases. But now, as I’ve always been a huge fan of Asian flavors, many of your recipes became my usual homemade meals that I make every week, my pantry is full of miso paste, mirin, dried kombu and bonito and so on, and my boyfriend loves the food as well (good thing that he loves it, as many of the ingredients are sooo hard to get and expensive in Poland. But I’d rather spend money on food than on clothes and cosmetics ;)). I made this delicious agedashi tofu for a breakfast today, and I just wanted to let you know that when you check the vegetarian and vegan options in the “browse recipes” menu, this one doesn’t show up. I think it must be a mistake, as this recipe is very easy to make into a vegetarian dish, so just wanted to let you know (I was looking for vegetarian recipes for my friend who wanted to come for dinner, hard for me as I never cook vegetarian but your blog was once again a huge help). Anyway, thanks for the recipes and I can’t wait to try the new ones you will post, your blog is awesome and you really changed the way I cook, cheers! 🙂
Hi Yavanna! Thank you so much for writing! I’m so happy to hear you enjoy my blog and thank you for your kind words!
Japanese food is still a lot mysterious in many countries and people probably think only sushi and tempura are food we eat daily. I’m happy that I could share about my culture and food through blog and someone in the world can read and learn about what we really eat in Japan. 🙂 And the fact that you are cooking Japanese food, so so far away from Japan, is fascinating to me and I’m so happy that I could help you do that in some way. It’s such an amazing world we live in.
Thank you for letting me know about the vegetarian/vegan option. If I remember correctly, it was categorized as vegetarian/vegan before, but someone who’s vegetarian/vegan told me there is bonito flakes on top and sauce is made with dashi (I then added “kombu dashi for vegetarian” in the recipe). So I took the vegetarian/vegan option…
I’m not a vegetarian/vegan so I don’t know which search option is more helpful. Is it better that I include recipes that can be easily changed to vegetarian/vegan OR, ONLY vegetarian/vegan recipes… Unless I create another category “could be vegetarian/vegan”…. LOL
Hi Nami, thanks for your reply, I also think that the world we live in is amazing. In my family people weren’t that much into cooking, so I’ve never cooked with my mom or grandmother and everything I’ve learned about it is thanks to the internet and people like you who share their knowledge (and watching the Australian “Masterchef” online, actually it’s this show that got me hooked on cooking 😀 ). Having internet is like having the biggest cookbook in the world, and it’s great to be able to learn from people that you’ve never even met 🙂
About the vegetarian/vegan, it’s too bad that english is a bit limited with words describing vegetarian. In polish we have a word “jarosz” that means a person who doesn’t eat meat, but eats fish, and many of the vegetarians here are really jarosz, not vegetarian. Maybe an option for “no meat”? I think it might be helpful for some people who are like jarosz in our country 🙂
Thank you for your response. I think we call those who eat seafood (but not meat) “Pescetarian”.
https://en.wikipedia.org/wiki/Pescetarianism
I think we will probably need to add that to my list when I have time to sort 500 recipes… (scary!). 😀
Thank you so much for your suggestion!
Try it just once – you’ll be surprised that it really doesn’t taste like tofu. I was certainly amazed and it’s a favourite dish now! 🙂
Comfort food. Mmmmm!
Any recomended usage for the leftover oil? Thanks
Hi Lu! I usually do some deep frying recipes (tempura, tonkatsu, all kinds of deep fried dishes!) after IF the oil looks still clean (not dark or too many bubbles).
Otherwise I’ll toss away using this Japanese powder (shown in the picture here: https://www.justonecookbook.com/how_to/how-to-deep-fry-food/) or put in a glass jar and throw away (please follow your city’s rule to throw away cooking oil).
Hope this helps!
Thanks
Thank you for the recipe! I tried it today and I expected it to be crispy but all the skin stuck together after I poured the sauce on. Is this what its supposed to be like?
Hi Hannah! All the skin stuck to… where? The potato starch coating is supposed to be stuck to tofu, but maybe you mean something else? Or do you mean stuck to each other?
This recipe is excellent! I’ve had agedashi tofu in countless Japanese restaurants and this rivals them all. And, who knew it was so simple to make?! Thanks for another great glimpse into creating fantastic Japanese cuisine. (Your nama chocolate is another great one.)
Hi JR! I’m so happy to hear you tried this recipe and liked it! Yeah a lot of Japanese foods are pretty simple to make. 🙂 I’m glad you like nama chocolate too! Thank you for your kind feedback!
Thank you so much for sharing this recipe. This is one of my favorite things to order from Japanese restaurants but it is somewhat expensive. I can’t wait to make this at home!
Hi Christine! I agree, it’s quite expensive for… tofu dish! I hope you enjoy making this recipe at home. 🙂
I LOVE this recipe! But I wonder if I am doing something wrong – I use potato starch and soft tofu and the flavor is incredible but the coating gets like glue and sticks to whatever it touches. Is there some way around this? Maybe I’m not frying it long enough?
Hi Julie! When does the coating gets like glue and sticks to whatever it touches? Is it after serving, or while deep frying?
Was it nice and firm after you deep fried? Like crispy tofu?
I understand it gets jelly-like texture IF the tofu is soaked in dashi for a long time. The coating is from potato starch so it just absorbs liquid and gets jelly-like.
But it will take a long time sitting in the dashi to become like that.
Maybe you put too much potato starch? Maybe your oil wasn’t hot enough?
I made this tonight. I used sweet potato starch on half and tapioca starch on the other half. Tapioca flour came out crispy, but once the sauce touched it the crispy outside became a gelatinous goop. The sweet potato starch was crispy and softens after the sauce was put on top but did not get goopy like tapioca. Thanks Nami! This was delicious! I cannot find a place in my town that makes decent Agedashi Tofu and I cannot get to Gombei in San Jose as often as I would like (I love their version).
Hi Annie! Thank you for trying this recipe, and with both flours! Thanks for your feedback on tapioca starch. Some readers asked me about tapioca starch, but I’ve never used it before. Some says it’s same, but I see that the texture is different. Good to know! Thanks for your kind feedback. I’ve never tried Gombei before. I’ll remember for next time!
Dear Nami,
Thank you for sharing all these amazing recipes which I cook almost daily! I love Japanese food.
I’m also a vegetarian and I’m able recreate almost any recipe by using vegetables.
I wanted to share with you a ‘discovery’ I made yesterday trying to recreate the delicious smokey flavour of katsuoboshi especially for making Dashi.
So, I have started using 1 black cardamom pod in the konbu Dashi and the result is incredible. Black cardamom is a spice used in Vietnamese and Indian cooking. If you get to try it, I’d love to hear what you think. I really loved the agedashi tofu made vegetarian with the use of this pod ????
Anyway, have a great week. Arigatou!
Hi Dany! Thank you for trying my recipes (almost daily)! I’m happy to hear you enjoy Japanese food. 🙂 . Wow how interesting! Thanks for sharing your discovery. Black cardamom pod! I would never think of adding that in, so that is an interesting find indeed! I use green one for making chai. I would love to try black cardamom in dashi next time!
You can actually find potato starch in the grocery stores here (usually in the health food section of your grocer has one) or on amazon.com. Bob’s Red Mill is the most common brand, and it works well.
I use it frequently in gluten free cookery and baking.
Hi Michelle! Thanks for your tip on the health food section of the grocery store. Yes, Bob’s Red Mill is wonderful!
Really great photos and instructions, thank you! I’ve made the agedashi tofu before but needed helped with the broth and how to arrange toppings and all of this was perfect to follow. Thanks!
Hi Lauren! Thank you so much for your kind feedback. I’m happy to hear you like how I write instructions with images. 🙂 Enjoy!
Hi Nami! Nikki J. from Idaho here.
I’m pressing my tofu dry as I type this. I can’t wait to finish this dish! I’m using peanut oil since that’s all I have. Is that going to change the taste at all? Better or worse? I like using peanut oil to fry in (fried chicken, tonkatsu, tempura, etc…). I like the taste with breaded items but I’ve never used it with tofu.
Advice? Sounds good? Idk…🤨😏😊
UPDATE:
Okay, this is INSANELY delicious!!! The peanut oil worked fine and each tofu cube fried up crispy and light golden. I used a good thermometer to ensure temperature and timing was good. Now, don’t yell but I did add a teaspoon of sugar to the dashi broth since the hubby wasn’t in the mood for uber savory fishiness. Even so, the rest was completely yours. I’ve been fearful of deep frying due to an unfortunate accident 3 years ago but I’ve been much more careful since starting my Japanese cooking journey. Thank you SO much for the amazing recipes and wonderful YouTube tutorials – they are honestly the best I have found. Luv ya’ Nami!!! <3 <3 <3
Hi Nikki! Happy to hear from you! (And apology for not being able to respond sooner to your previous comment)
I’m so glad your Agedashi Tofu came out well and yes, peanut oil is fine. Agedashi tofu broth can be sweeter – some places give sweeter taste some places more savory side. Feel free to adjust. I tend to go on sweeter side more on my recipes, and I have some readers who raise eyebrow on how much sugar is added to some of my recipes… haha. Well, Japanese cooking requires sugar because it includes salty condiments like soy sauce and miso. You can’t avoid sugar to balance out the flavor…. anyway, feel free to adjust to your liking. 🙂
I’m glad you are (almost?) over your fear of deep frying. I had some accident before too (I still have burnt scars from hot oil on my cheek bone (that do not go away!). I try to be more careful since. I love deep frying at home (better oil) and haven’t stopped. 😀
Happy cooking! Thank you for leaving the feedback all the time. xo
Thank you for the reply Nami.
Oh, good. I was hoping I wasn’t ruining the dish! My deep frying accident left scars on my stomach. (yikes.) I was being irresponsible and had on a long, wide sleeved blouse and the cuff caught the handle on the pot. The rest is kind of gross. Any-whoo, now I keep the pot at the back of the stove and wear short sleeves when I deep fry!
Nami, I love your recipes and ongoing communication with you. It makes me feel sort of special. (Lol!) You possess such an easygoing mannerism and are so pleasant to watch and listen to. When I first came across your videos and online recipes, I was taken aback by the ease of understanding and the gentle tone of your voice. Those attributes made it so easy to become a devoted fan. I must tell you though, I have been enamored by all things Japan since I was a very small girl. My family was very old fashioned, middle America country folk who primarily cooked and ate biscuits and gravy, chicken fried steak, apple pie and beer……lots of beer. None of this appealed to to me and it all made me sick. I had a friend in grammar school who’s family was from Kyoto and invited me to her house for dinner. The meal was the best one I had ever had (did not make me sick!), not to mention the decor of the house made me feel so peaceful and homesick for somewhere I had never been. I was only 9 years old but I began reading everything I could on Japanese culture, history, lifestyle and more. The langauge was not offered in any schools I attended and of course there was no internet back then so I had to settle for food and books. Kimi’s family provided all kinds of information for me but her father would never talk about the war or the Japanese military which sadly my grandfather was all too opinionated on. (Not in a good way either.) So, when I became an adult and could do what I wanted I continued to learn. Kimi and her family moved out of state and I lost my closest friend and source of info. So, I’ve had to educate myself further and would give anything to be able to afford a trip to Japan. I utilize an online course in Japanese currently and am currently studying Hiragana, Katakana and Kanji – the introduction to the basics. Being so remote here in Idaho, college campuses are a great distance to travel. But as far as the food goes, I have you! I know you will keep my belly full and my mind inspired. Thank you.
Hi Nikki! I am sorry for my late response. Oh no, your injury seems a lot scarier and I’m sorry that happened to you. I’m glad you are taking precautions now.
Aw thank you for your kind words. I’m happy I could interact with nice people around the world like you, learning about foods and culture, and they inspire me to work harder to share my recipes and culture.
Your story about your childhood was very interesting and it’s really interesting you got to meet Kimi and you continue to learn about Japanese culture (and there was no internet back then, so without her, it must have been hard to collect information). I hope you will get to visit Japan one day, and it’s really cool that you’re learning the language! 日本語がんばってください！ :)
Another win at our house. I was reminded of agedashi tofu when going out for sushi with a colleague yesterday. I was instantly brought back to being a young adult in San Francisco having it for the first time in a Japantown restaurant after bowling with friends.
I looked for a recipe to make at home and found it here with you Nami! It tastes JUST LIKE it did at the restaurant. Thanks again for the good food!
Hi Gail! That’s so cool! I’m really happy to hear yours came out well! Thank you so much for trying my recipe! Isn’t it nice to be able to cook it at home with much less cost and any time! 😀
Amazing! The tofu and the sauce turned out surprisingly well. Even my partner was surprised at how similarly it all compared to a Japanese restaurant. The only problem was when I finally put it all together, the potato starch coating got very soggy and gummy. Not really sure how to avoid this issue, any suggestions?
Hi Tress! I’m glad to hear your tofu and sauce came out well. Was it possible that tofu was coated with too much potato starch? Also was the deep fried temperature correct? Another thing is to make sure to add the tofu (coated with potato starch) right away without leaving the starch on tofu. It gets moisture and the coating gets wet. You have to put inside the oil right away. 🙂 Hope that helps!
Can the sauce be used for anything else?
You can make similar food with different ingredients, such as deep fry eggplant, etc. 🙂
I suggested this dish to a friend who asked what she could use tofu for and I wanted to make it for her as she’s clueless about japanese food and thought it might be nice to expose her to the cuisine. What should I serve it with other than rice? I was thinking of a broccoli stems gomae (for nutty/fresh/crunch), possibly sauteed shiitake & cut up nori (for umami & color) and some Shibazuke pickles (for sweet/sour/crunch) – plus some genmai to drink. Anything else or will those things make a good combo of sweet/sour/salty/umami/bitter?
thanks!
Hi Jules! I am so sorry I couldn’t get back sooner. I had been sick for 2+ weeks and I’m finally back!
You’re such a sweet friend! Your menu sounds excellent! If you or she is vegan/vegetarian (since no meat mention), I would suggest following (but just optional since you asked):
https://www.justonecookbook.com/vegan-miso-soup/
https://www.justonecookbook.com/warm-mushroom-salad-sesame-dressing/
https://www.justonecookbook.com/miso-dengaku/
https://www.justonecookbook.com/eggplant-agebitashi/
thanks so much for this (and all the rest of your recipes) nami! agedashi tofu was a favourite for years growing up often eating at a japanese restaurant with my family. i made it this morning and it went perfectly! making dashi has been fun and easy too, and i love how so many of the ingredients and condiments get used in different combinations for different dishes.
Hi Gil! I’m so happy to hear you tried making this dish at home! It’s a pretty simple recipe if you’re not afraid of deep-frying (this part is inevitable). I still remember Mr. JOC was surprised Japanese cooking uses all the same ingredients (dashi, soy sauce, mirin, sake, miso…) with different ratios. I’m glad you’re enjoying cooking Japaense food at home!
Agedashi Tofu is my daughters favorite at Japanese restaurants. I made this for my daughter tonight and she loved it! She said it was way better than at the restaurants!! And it’s so easy to make. Nami san arigatou!!
Hi Patty! I’m so happy to hear you made your daughter’s favorite food at home! Now you can make it anytime she wants to eat. 😀 Great job, and thank you so much for your kind feedback. xo
I made some pretty significant substitutions because I wasn’t able to get to the store (Korean anchovy and kelp stock instead of dashi, Chinese rice wine instead of mirin, and cornstarch instead of potato starch). It was still very delicious even if inauthentic! I used silken tofu and it was delightful. I will definitely make this again once I have dashi and mirin on hand!
Hi Coco! Awww! I’m so glad to hear you made it work! Thanks so much for trying this recipe. Mirin is sweeter than rice wine so you will definitely bring in a more balanced flavor with mirin next time. Thanks for your kind feedback. xoxo
Have always loved agedashi since a boy. As a dad, I make it for my children. But, it’s a lot of clean-up work to deep fry. The water in the tofu set in the hot oil always causes splatter. I recently tried using an air fryer. It’s not exactly the same, but still very good. And, the clean up is much easier.
Hi Russ! Thank you so much for trying this recipe! Have you used oil splatter guard before?
https://amzn.to/2YG916G
or
https://amzn.to/3gFfeWJ
I have both and it works well for minimizing the splatter. 🙂
We loved this recipe! Tasted even better than the ones in restaurant!
Hi Ping,
Awwww… Thank you very much!
We are so happy to hear you loved this recipe! Thank you for trying this recipe and for your kind feedback.
Hi Nami, great recipe and I’ll make it tomorrow. Is there anything I can use instead odf daikon/grated daikon? I see it in many of your dishes but I cannot get it here. Thank you for your amazing recipes and clear foolproof instructions. I just love your website and your kindness. Thanks a lot. Be safe 🙂
Hi Nany,
Thank you very much for trying this recipe!
The substitute for Daikon will be turnips, white radishes, or Korean radishes.
We hope this helps!🙂
Love your recipes! Was wondering if you would ever consider making agedashi in an air fryer? Would love your opinion 😊
Thanks
Hi Mel,
Hum…. we don’t think it will taste good as deep frying.
If you try, let us know how it goes!😉
Very Very good. I have ordered this dish at high quality Japanese restaurants many times and this is BETTER than most! EASY! and so so good. I could eat this every day!!!
Hi Marcy,
Aww… Thank you very much for your kind feedback!
We are so glad to hear you enjoyed this dish!☺️
Hi Nami,
I wonder what was used before potatoes and corn were introduced to Japan?
Hi Anna,
The tofu was rooted in Japanese life in the middle of the Edo period, and around the time period, potatoes and corn were introduced to Japan. So we assume that when the Japanese created this dish, they already had access to potatoes and corn.
We hope this is helpful.
I am eager to try your recipe for Agedashi Tofu. I was curious about the pot you are using to fry the tofu. Does the curved rim keep the oil from spattering and is it ceramic? Many thanks for
your thoughtful commentary and delicious recipes.
Hi Janice, The pot in the picture is not ceramic. The curved rim keeps out from spattering, but Nami’s current favorite deep fry pot is a cast iron pot. It’s easy to maintain.😉
Loved this recipe! Instead of using a pot of oil to deep-fry the tofu, I put about 1/2” of oil in a frying pan and kept turning the the tofu to fry on all sides. Be sure to use a splatter screen. Came out perfectly and was easy to make. Absolutely delicious! Thank you.
Hi Roz, Thank you very much for trying this recipe and sharing your cooking experience with us! We are glad to hear you enjoyed it!
Thank you so much Nami! I just made it for the first time, and the taste was soo delicious. I don’t have to go to japanese restaurant again, because it’s quitely expensive in Indonesia.
Hi Dian, Thank you very much for trying Nami’s recipe from Indonesia!
We are so happy to hear it turned out delicious! Happy Cooking!