Easy Japanese Recipes

Agedashi Tofu 揚げ出し豆腐

Agedashi Tofu | Easy Japanese Recipes at JustOneCookbook.com

Update: Photos are updated in November 2013.

Happy Monday everyone!  A couple months ago I shared my non-traditional Agedashi Tofu.  Instead of deep fried tofu served in the traditional dashi broth, it was served deep fried with homemade teriyaki sauce.  Recently some of my readers asked me to share the traditional Agedashi Tofu recipe so here it goes!

Agedashi Tofu | Easy Japanese Recipes at JustOneCookbook.com

I hope everyone had a good weekend.   We went cherry picking in Brentwood, California yesterday with our friends and their kids.  It’s only 60 miles from our house but the weather was day and night.  When we left our house it was a chilly 55 and when we got to Brentwood it was 74.  We have been having very cloudy and cold days in our area so we definitely enjoyed the sneak preview of summer weather.  All the kids had a ton of fun picking cherries and now I’m debating if I should try “baking” something with cherries.  If my family finish eating all these cherries then maybe I can excuse myself from baking a dessert, but in case there are a lot of leftovers…. I’ll give it a try.  We’ll see.  Just a thought of baking a dessert scares me already.  Haha.  For those of you who lives around the bay area, right now is the local peak cherry season and it’s the perfect outing for a weekend morning.  I would recommend going a bit earlier during the day (start by 9:30 AM) because it gets warm really fast.  We went to Pease Ranch and they had about 7 different varieties of cherry to pick from.  The different varieties were marked by different color paint at the bottom of the tree.  We picked 4 different types of cherries including Bing and White Rainier and they were all super sweet and tasty.  After you pick the cherries, they only cost $1.99 a pound to bring home.

I’ve been really swamped the past week so I apologize if I have been slow at responding to your comments.  I’ll try to catch up visiting your blogs as well!  Working on my blog only after 8 pm is definitely not enough time…

Before moving on to today’s recipe, I’d like to thank Dee from Deelicious Sweet for the Versatile Blog Award.  Thank you Dee!

Agedashi Tofu
 
Prep time
Cook time
 
Serves: Serves 3
Ingredients
  • 1 block (14 oz) silken tofu (soft tofu)
  • 4 Tbsp. potato starch (or corn starch)
  • Vegetable oil for deep frying
Sauce
Toppings
Instructions
  1. Drain the tofu by wrapping tofu with 3-4 layers of paper towels and place on a plate. Place a flat plate on top of the tofu to squeeze the liquid out for 15 minutes.
  2. Cut green onion into thin slices. Peel and grate daikon.
  3. Put dashi, soy sauce, and mirin in a saucepan and bring to a boil. Turn off the heat and set aside.
  4. Remove tofu from paper towels and cut tofu into 8 pieces.
  5. Heat 1½ inch of oil the oil to 350F (175C) in a deep fryer. Coat the tofu with potato starch and deep fry until they turn light brown and crispy.
  6. Remove the tofu and drain excess oil on a plate lined with paper towels.
  7. To serve, place the tofu in a serving bowl and pour the sauce on the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
Notes
For vegetarian agedashi tofu, use kombu dashi.

Leave a Comment


2 + = five

  • Valerie June 13, 2011, 1:00 am

    Yay! ^^ Thank you so much, will be making it asap!! :)

    Reply
  • kat June 13, 2011, 1:06 am

    delicious!

    Reply
  • Maris (In Good Taste) June 13, 2011, 1:08 am

    The kids must of had so much fun cherry picking! Your photos are so great and very helpful

    Reply
  • Nate @ House of Annie June 13, 2011, 1:18 am

    Yum! We always order agedashi dofu when we go out to eat Japanese. I like it sprinkled with the little strands of bonito flakes waving in the heat.

    Reply
  • Cooking Gallery June 13, 2011, 1:44 am

    I LOVE agedashi tofu!! The first time I ate it was in a Japanese restaurant here and it tasted fantastic! I have tried to make it myself but it wasn’t so great because the tofu tasted quite bland. I think the restaurant used soft tofu and I used firm tofu. Which tofu is actually normal to be used? When I buy tofu next time, I am sure I’ll try your recipe of agedashi tofu – but I think I’ll only have access to the firm ones, just because the organic ones are always firm (at least here). We can buy soft tofu in Asian markets but we’re trying to avoid that because the soybeans are very likely genetically modified :(.

    Reply
    • Nami June 14, 2011, 12:22 am

      Hi CG! Some home/restaurant uses silken tofu, but it’s actually quite hard to make as silken tofu can break very easily. You need to use two spoons to dredge in corns starch instead of using hands. I think (as long as I know) momen tofu (reg tofu) is most common. I am not sure about firm tofu…I barely use it. I think regular tofu is the hardest tofu you should use for this recipe.

      Reply
  • Raymund June 13, 2011, 1:46 am

    Simple, Elegant, Health that surely is a meal that every one will love.

    Reply
  • Pudding Pie Lane June 13, 2011, 2:08 am

    Haha, you start blogging after 8pm, I started after 11pm once, clearly blogging takes priority over sleep! I do love tofu but I’ve not heard of this one – I want to try it! (and don’t be scared of baking, I’m sure you’d be a natural!)

    Reply
  • Sissi June 13, 2011, 2:11 am

    Nami, I still haven’t had anything today apart from a big coffee, so your beautiful pictures make me die of hunger!
    I have never tried deep-frying tofu at home, but am often tempted… A Vietnamese shop (the same where I buy cheap shiso) sells deep-fried tofu and when I enter I try not to look in its direction… Every time I buy it, I finish the whole tofu in one day!
    Seriously, your instructions are as usually so easy to follow and the dish looks so yummy, I’ll have to do this!
    And thanks to you now I know what to do with the white grater I see in the Japanese shop!

    Reply
  • daksha June 13, 2011, 3:14 am

    Health & Simple tofu, delicious thanks for sharing this.

    Reply
  • elle marie Yamamoto June 13, 2011, 3:44 am

    Hey there Nami dahling. Potato starch is really easily accessible here, I think that would be okay, right? You know, I’ve never made this homemade before, I’ve always bought it from the “supa” (lol) I love the burn I get with daikon, vinegar and shoyu (okay, I’m kinda weird but I blame the Mr. Sebastian for turning me onto it).

    Reply
    • Nami June 14, 2011, 11:42 am

      Hi Elle! Yes, 片栗粉 (potato starch) is what I used to use too. But I see corn starch often in American supermarket so I’m using it. You are lucky living in Japan… I miss Osouzai section. You can buy so many kinds of side dishes. Here, I have to make them myself!!! >_<

      Reply
  • Belinda @zomppa June 13, 2011, 7:25 am

    Sounds like a lot of fun! Boy, I WISH it was in the 70s…it’s finally not in the mid-90s today. I like your version!

    Reply
  • lynn @ the actor's diet June 13, 2011, 8:04 am

    yum! i used to have this all the time when i lived in nyc and could just pop into my favorite japanese place

    Reply
  • Lori Lynn June 13, 2011, 8:37 am

    Great step-by-step tutorial. The finished dish is simple and lovely.
    LL

    Reply
  • Sandra's Easy Cooking June 13, 2011, 8:46 am

    What a wonderful step by step instruction..I love this dish Nami. Looks very delicious, and your photos are fantastic as well as presentation!!!

    Reply
  • DeniseB June 13, 2011, 8:52 am

    Oh we love Agedashi Tofu and I feel silly but I tried recreating it at home without cornstartch or the heating and dehydrating step. Fail! I can’t wait to try it the right way! These recipes may seem simple to you but you are really heling me to cook better Japanese dishes by sharing! Thanks!
    I love fresh cherries by the way. Picking fruit is such a great activity for your children! My favorite cherry harvest dessert is Cherry crisp. If you have any left, I can send you the recipe.
    Thanks Nami! Keep posting–I love to see what you are cooking!!

    Reply
  • Lyn June 13, 2011, 8:55 am

    Hi Nami! Tks for sharing this traditional Agedashi tofu recipe! My girls only eat this tofu and the fried egg tofu. :)
    I always take out and rinse the tofu right away w/o draining for so long! Now I learn another new thing from you again! Tks! :D

    Reply
  • food-4tots June 13, 2011, 9:30 am

    Glad to know that your kids enjoyed the cherry picking. I made cherry popsicles last year when cherry was on offer. Hopefully I can find some cheap and juicyones this year. Thanks for sharing the traditional Agedashi Tofu. They look gorgeous and delicious! ;)

    Reply
  • Adora's Box June 13, 2011, 9:54 am

    I’m mad about this tofu. So simple yet so delicious. All the ingredients are already here in the cupboard and the fresh ones are definitely in the shops. Yayyy!

    Reply
  • Jean (Lemons and Anchovies) June 13, 2011, 10:24 am

    Glad you had a nice weekend, Nami. We did a little better with the sun in our area so my husband and I spent some time outdoors, too. Finally, we have warmer weather!

    Agedashi tofu is one of my favorite dishes to order when in a Japanese restaurant. I keep meaning to try it at home myself but have not gotten around to it. I love the texture of the tofu and allowing it to soak up the flavors of the broth. My local resto serves it topped with bonito flakes, too. Gosh, I might just have this for lunch today. Yum! Yours looks perfect!

    Reply
  • Terris@FreeEatsFood June 13, 2011, 10:24 am

    What a great recipe….a perfect appetizer. I love it that you went picking in Brentwood! Since I grew up in the Bay Area, we had a family ritual of going to Brentwood, picking, and then heading home to can and bake. Those cherries must be amazing! You have me craving them now. Oh, I’m finally healthy now! Thank you for all your kind words. :)

    Reply
  • Giulietta @ Alterkitchen June 13, 2011, 10:41 am

    So the cherry picking went good! Fantastic! :)
    And I’d love to taste this tofu dish (even if I don’t eat tofu often)! It looks very yummy!

    Reply
  • Lyndsey ~The Tiny Skillet~ June 13, 2011, 10:56 am

    It sounds like a perfect day cherry picking. My family lives in Michigan (lots of cherries there) and my sister has made almost everything with cherries, blueberries too. She has a cottage in Traverse City, where they have a huge cherry festival. I remember as a kid driving home from up north stopping at a roadside stand to get a box of black sweet cherries, and finishing them by the time we get home…mmmm. Here in Florida we get all our cherries shipped in, it’s just not the same.

    The agedashi tofu looks simply wonderful! My daughter loves to snack on crispy fried tofu, but soft inside and dipping in ponzu sauce. I will have to try this I know my family will love it.

    I feel the same way about baking! (I leave that to my sister)

    Reply
  • Elyse @The Cultural Dish June 13, 2011, 11:45 am

    I love tofu so much! I just bought some last week and have yet to use it so thanks for sharing this recipe!

    Reply
  • Mika June 13, 2011, 1:16 pm

    Cherry Pie, Cherry Pie, Cherry Pie!!!!! I’m trying to hypnotize you ; ) Is it working???

    Reply
  • Firefly June 13, 2011, 1:40 pm

    This really looks yummy :)

    Reply
  • Tina (PinayInTexas) June 13, 2011, 1:58 pm

    What a delightful way to eat tofu! So light yet so yummy!

    Reply
  • Lindsey@Lindselicious June 13, 2011, 2:58 pm

    Looks great Nami! Cherry picking sounds like so much fun- hope your family had a good time. I’m trying to get my boyfriend to go to a U-Pick farm with me too. Hopefully we get our act together ASAP!

    Reply
  • Happy When Not Hungry June 13, 2011, 3:28 pm

    This tofu looks delicious! Great and healthy dish!

    Reply
  • pigpigscorner June 13, 2011, 4:09 pm

    My hubs loves this, thanks for the recipe! I bought some cherries recently and they were a tad sour! I guess the cherry season is not here yet for us!

    Reply
  • Mary June 13, 2011, 7:06 pm

    Congratulations on your well-deserved award. There will be many more to come your way. Your tofu sounds wonderful and I’m looking forward to seeing what you’ll do with those cherries. I hope you have a great day. Blessings…Mary

    Reply
  • Maya@Foodiva's Kitchen June 13, 2011, 7:56 pm

    Finally, you’ve posted my absolute favorite Japanese dish of all times! I actually tried frying this tofu yesterday but didn’t refer to a recipe, so you can imagine what a disaster that turned out to be…LOL. I didn’t microwave and coat my tofu in cornstarch and it all stuck to the pan – disastrous! I’m so happy you’ve posted this, because my next try at making this dish will be perfect, Nami :-).

    Reply
  • Tanvi@SinfullySpicy June 13, 2011, 7:59 pm

    You know..I dont like tofu :( But I would love to try this sauce with indian cheese [paneer] which is quite similar to tofu in texture. I love anything fried.I m sold on that sauce you made!

    Reply
  • Sandy June 13, 2011, 8:03 pm

    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

    Reply
    • Nami June 14, 2011, 9:33 pm

      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. :-)

      Reply
      • Sandy June 15, 2011, 7:17 pm

        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

        Reply
        • Nami June 16, 2011, 2:14 am

          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. :-)

          Reply
  • Cindy June 13, 2011, 9:21 pm

    YAY!!!!! I love Agedashi tofu and so glad you are sharing the traditional recipe! I also love that you said 75 degree weather felt warm, I remember wearing a light jacket when it was 75 degrees here at Texas, seems like it was so long ago… It’s been around 100 degrees and lack of rain, no complains from me since this means less mosquito! I am hoping your family won’t finish all the cherries so I can get some sort of cherry pastry recipe from you and enjoy the beautiful photos!

    Reply
  • Kim - Liv Life June 13, 2011, 9:41 pm

    I love tofu, but I’ve not really experimented with it in my own kitchen as I usually just get it when I’m out. This one really has me intrigued… maybe I’ll have to give it a go myself!

    Reply
  • kankana June 13, 2011, 10:14 pm

    I didn’t know you stay in CA :) which area ??
    I had Tofu only a couple of times and I liked them .. not a big fan though. I have been trying to convince Arvind to try Tofu once again … not working out! Looking at this recipe .. i am getting so tempted.

    Reply
  • Tastes of Home (Jen) June 13, 2011, 10:20 pm

    Love agedashi tofu Nami! Cherry picking sounds so fun :) Looks great! oh btw, I think I have the same black plates too hehe

    Reply
  • Mandy - The Complete Cook Book June 13, 2011, 11:09 pm

    What a fun weekend you had. Sadly I have never been a big fan of tofu – I think it is the texture. Your fried version looks very nice though.
    :-) Mandy

    Reply
  • Christian Hollingsworth June 14, 2011, 12:07 am

    Picking the cherries sounds like so much fun. Picking cherries and blackberries is my favorite. I love how stained all the kids get near the end too!

    Loving this tofu recipe. It looks delicious. I’m putting this on my list of food items to create from your blog. Thank you for sharing. You’re fantastic!

    Reply
  • Lyn June 14, 2011, 1:39 am

    Hi Nami! Do you cut the tofu 1st then microwave or the other way round? Why is there so much water in plate after i microwave the tofu for 3mins? :O

    Reply
    • Nami June 14, 2011, 10:42 pm

      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! ;-)

      Reply
      • Lyn June 15, 2011, 7:16 am

        Tks Nami! But when after I microwaved the tofu, there was so much water being “force out” and my tofu became sort of like more “soggy” and sank down by half(??) and was outta shape! LOL It don’t look like yours, still so firm and in its original shape.. Hope you get what I’m trying to explain.. hee… :P

        Reply
        • Nami June 16, 2011, 2:10 am

          Here are two things I am wondering: 1) I forgot which microwave is stronger…Asian one or US one… Maybe you need to reduce microwave time. 2) Did you use regular Tofu (Momen Tofu) too? I think I’d go with reducing microwave time. You don’t have to “cook” it. If you still don’t succeed, then just dehydrate for a longer time and gently wipe tofu with paper towel. Hope this helps…

          Reply
          • Lyn June 16, 2011, 5:07 am

            Hi Nami! Tks for your information! Greatly appreciated. :D
            Actually I’m not really sure if that’s the Momen Tofu but it’s those in box type for regular cooking (they’ve got 3 types which are for frying, for soup and for deep-fry) I’ll try again and if really can’t, I’ll just stick to using the paper towel and a BIGGER shield when frying. LOL
            Tks so much Nami! :D

            Reply
            • Nami June 16, 2011, 9:56 am

              Make sure you coat with corn starch/potato starch well… that will absorb extra water and then coat tofu well that will prevent from splatter. ;-)

              Reply
              • Lyn June 16, 2011, 10:34 am

                Ok sure, truly appreciate your time explaining and teaching me. Tks so much Nami! :D
                Have a great day ahead! :)

                Reply
      • I_Fortuna July 15, 2013, 2:26 pm

        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!

        Reply
        • Nami July 18, 2013, 4:32 am

          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!

          Reply
  • Manu June 14, 2011, 3:02 am

    I think I said this before, but I have never eaten tofu before… I have a lot of catching up to do in the Japanese cuisine department!!!! This dish sounds so good (ohhh I love fried food!) and your presentation is, as always, simple and elegant!!! Great post Nami! <3

    Reply
  • PolaM June 14, 2011, 6:52 am

    I am not a big fan of tofu ad it is usually a bit too mushy for my taste, but I think I could make an exception for this!

    Reply
  • Carolyn Jung June 14, 2011, 9:09 am

    One of my fave Japanese dishes. There is just something irresistible about the golden, crusty exterior that gives way to a soft custardy interior.

    Reply
  • Juliana June 14, 2011, 12:01 pm

    Nami, I love this recipe…easy and so tasty. How interesting that you microwave the tofu to remove the water…I will have to try this method. Looks beautiful.
    Cherry picking…brings me memories of the time when my sin was little.
    Have a great week :-)

    Reply
  • Carolyn June 14, 2011, 4:10 pm

    Lovely to have both agedashi recipes, thanks for sharing Nami!

    Reply
  • Tiffany June 14, 2011, 5:58 pm

    I’ve been berry picking, but never cherry picking… sounds like fun! And I love your dish Nami! Happy Tuesday!

    Reply
  • chopinandmysaucepan June 14, 2011, 7:56 pm

    Hi Nami,

    This is truly one of my favourite Japanese entrees, the others being chawan mushi and also shishamo (pregnant fish – I think!)

    I didn’t realise it’s relatively easy to prepare but I guess it’s the deep-frying that takes a bit of effort. I would definitely do it with the katsuobushi, always great fun watching it move as though it’s alive! :)

    Reply
  • rebecca June 14, 2011, 8:32 pm

    lovely recipe and I bet cherry picking is so much fun love them

    Reply
  • Sonia aka Nasi Lemak Lover June 14, 2011, 10:51 pm

    Nami, sorry for not visiting you last week as I just came back from Bangkok. Look like you too had a great trip of cherry picking. I always like to order this tofu when take meal in outside Japanese restaurant, look like now i don’t need to do so as I can cook it at home. Thanks for sharing.

    Reply
  • tigerfish June 15, 2011, 12:37 pm

    I have always been strawberry-picking and never tried cherry-picking before! Thanks for the recommendation. Are the cherries, organic?

    Reply
  • Bee | Rasa Malaysia June 15, 2011, 5:05 pm

    Nami – I love this agedashi tofu. I love all sorts of Japanese food, you’re lucky being a Japanese. :)

    Reply
  • Kath (My Funny Little Life) June 15, 2011, 5:20 pm

    I loved cherry picking as a child. I also loved cherry pit spitting competition, just for fun (I’m actually not competitive at all).

    Very nice tofu dish! I’m still looking for ways to like tofu, we’re not friends yet, but one day maybe, and then I’ll try this. :)

    Reply
  • sheri June 15, 2011, 7:26 pm

    I love agedashi tofu~ though I have yet to make it myself. Perhaps I can manage this? I love the way you make me feel like I can do it so easily :D

    Reply
  • Sandra June 16, 2011, 4:46 pm

    $1.99 a pound for cherries is a steal! In the grocery store where I shop they are $4.99 a pound. Needless to say they don’t find their way home with me. Your dishes always look so sophisticated and this one is no exception.

    Reply
  • Jun June 17, 2011, 9:08 pm

    I love agedashi tofu! It sounds simple so I’m going to try making this!

    Reply
  • Nam @ The Culinary Chronicles June 18, 2011, 1:19 pm

    I just LOVE Agedashi!

    Reply
  • betty June 18, 2011, 8:37 pm

    i always get this when i eat out at a jap restaurant- i love it! yours looks gr8, i might try and make my own sometime soon thanks for the recipe!!

    Reply
  • erinwyso June 21, 2011, 6:42 pm

    Lovely method, lovely photos — thanks for sharing!

    Reply
  • Christine February 28, 2012, 4:39 am

    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!

    Reply
    • Nami February 28, 2012, 9:15 am

      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. :-)

      Reply
  • Stephanie August 10, 2012, 9:39 pm

    That’s a very interesting way to drain your tofu. I might start using your technique.. Thanks!

    Reply
  • Megan H November 15, 2012, 6:47 pm

    HI Nami, I made this tonight, so easy and delicious!!! Yay!

    Reply
    • Nami November 19, 2012, 12:43 am

      Hi Megan! I saw your IG and thanks so much for trying this recipe! :)

      Reply
  • nic January 11, 2013, 10:57 am

    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?

    Reply
    • Nami January 11, 2013, 11:00 am

      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! :)

      Reply
  • S.Matsuda January 29, 2013, 10:33 pm

    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! :)

    Reply
    • Nami January 30, 2013, 9:47 pm

      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~~!

      Reply
  • nic February 7, 2013, 4:20 am

    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

    Reply
    • Nami February 9, 2013, 12:08 am

      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. :)

      http://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? :)

      Reply
      • nic February 9, 2013, 7:27 am

        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

        Reply
        • Nami February 11, 2013, 11:17 am

          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!

          Reply
  • MusicaNLAlma April 19, 2013, 10:37 pm

    this looks delicious!

    Reply
    • Nami April 20, 2013, 12:44 am

      Thank you so much! :)

      Reply
  • Valerie August 26, 2013, 12:16 am

    I see you’ve tagged this recipe with ‘vegetarian’ but because it contains dashi and traditionally, the bonito flakes are included, that label is misleading. Fish isn’t vegetarian!

    Reply
    • Nami August 26, 2013, 12:24 am

      Thank you for your comment, Valerie! This dish can be vegetarian if you don’t garnish bonito flakes on top (in recipe, it says optional for that reason). For dashi, you can use Kombu dashi (vegetarian dashi). Hope that helps! I hope vegetarian also enjoy Agedashi Tofu. :)

      Reply
    • Nami August 26, 2013, 12:28 am

      I just edited my recipe and added “skip if vegetarian”. Hope it’s more clear. Thank you for your feedback! :)

      Reply
  • Tiffany | baking at tiffanys October 24, 2013, 10:46 am

    Yum this is one of my favorites! And so simple too. Thanks for sharing the recipe, my only problem is my fear of deep frying anything :) But one day, when I get up the nerve, I will try this.

    Reply
  • Kate (@KatefromScratch) October 24, 2013, 11:15 am

    Looks great Nami! Fast and easy and delicious. Just the way I love it.

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  • Alessandra October 24, 2013, 3:05 pm

    One of my favourite Japanese dishes! Yeah!!!

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  • Georgette Helton December 2, 2013, 12:28 pm

    Your food looks so taste and healthy thanks

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    • Nami December 4, 2013, 10:53 am

      Thank you Georgette! :)

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  • esther January 21, 2014, 1:09 pm

    Yesterday I was in H-mart and got inspired to try and make this dish-my son and I had it for lunch this week. I…..started asking people in the Japanese food section and fist person I asked was a Japanese chef! Very kindly he explained the process, almost exactly like yours! I understood it better after reading about the different types of dashi as he instructed to boil bonito and water and strain, then use that water for the dish. He did say potato starch was better than corn starch because it ‘flowers’ when fried, which I understood to mean gets texture when fried- before I had spoken with him I had panko in the basket remembering the textue in the restaurant where I had first tried this dish.

    FYI if you can’t easily find potato starch, check out groceries that carry Passover items- this year they should begin stocking up in late Feb. and the beginning of March. Tuesday, April 23rd, the day after the end of Passover it will go on sale for at least half price, and be on clearnace soon afterward. It comes in an air tight canister, like breadcrumbs, so you can buy a couple and they will keep over the year. It also may be found in the gluten-free sections of grocery and health food stores. Bob’s Red Mill makes it.

    My teenagers love it and I could not take them out to dine as often as they’s like to have this for dinner or snack. My son was in the car waiting/studying while I shopped and when he began to text impatiently about how long it was taking, I explained what I was doing- getting this recipe and the ingredients and he texted back O.K.- and stopped complaining!

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    • Nami January 23, 2014, 10:54 pm

      Hi Esther! Thank you so much for sharing your wonderful story! How interesting that you met a chef in a supermarket. Very lucky. :) Yes, potato starch is a better choice for karaage and agedashi tofu etc. Gets really nice, crispy, airy texture.

      Thank you so much for the GREAT tip on shopping for potato starch!

      Reply