A super easy Agedashi Tofu Recipe. This Agedashi Tofu can be made without Japanese Dashi Stock. When you are in a hurry but you would like to impress someone, it is a good recipe. I think it is a good introduction to Japanese cooking. Hope you like it.
Ingredients (Serve for 4 people)
500g Momen or Classic Tofu
50ml Soy Sauce
20ml Cooking Sake
5g Dried Bonito Flakes
2 Tablespoons of Corn Flour (or Plain Flour if you do not have Corn Flour)
Oil for shallow frying
4 pinches of Dried Bonito Flakes
Shredded Daikon Radish
Spring Onions – finely chopped
- Cut tofu half to make it 1.5 – 2 cm thick. Then cut each piece into 8 (Total 16 pieces of tofu).
- On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towel on top of the tofu, and then place a flat plate or a light chopping board on top of it. Leave it for 15 minutes. This process is to remove excess water from the tofu. Please do not leave it too long, otherwise the tofu will be too dry.
- Now we make the sauce. Place water, soy sauce, mirin and sake into a sauce pan and bring it to the boil. Once it is boiled, turn the heat to medium and add bonito flakes to the pan. Keep simmering for a minute. Turn off the hat and put it aside.
- Now we shallow-fry the tofu. Heat oil to 180 ◦C. Remove the tofu from the paper towels. Coat the tofu with corn flour. Shallow-fry the tofu until the tofu becomes crispy and lightly browned (about 2 minutes each side).
- Remove the tofu from the oil and drain excess oil on a wire rack or paper towels.
- Now come back to the sauce. Strain the sauce to separate the sauce and the bonito flakes. Keep the bonito flakes.
- Pour ¼ of sauce on a serving plate. Place 4 pieces of the tofu in the sauce. Top with the cooked bonito flakes from Method 6, along with your choice of toppings.
Easy and healthy Japanese Meatball (Tsukune) recipe. Tsukune is normally made from Chicken, but I used Turkey for this recipe as I like the distinctive flavour. Celery leaves give freshness to it and tofu makes the texture fluffy and light.
For the sauce, using Balsamic Vinegar is not really traditional in Japanese cuisine, but I really believe in the combination of Balsamic and Soy Sauce. When Balsamic Vinegar is cooked, the sweetness comes out and that really matches with Soy Sauce. Hope you like it too.
Oh, by the way, my favourite sauce is Soy Sauce and my husband’s is Balsamic Vinegar hehe 🙂
Ingredients (8 small meatballs)
150g Turkey Mince
100g Silken Tofu
The top of 2 stalks (including leaves) of Celery – finely chopped
½ small Onion – finely chopped
1 clove of Garlic – minced
1cm cube of Ginger – minced
½ Teaspoon of Sesame Oil
A pinch of Salt
2 Teaspoons of Corn Flour
2 Tablespoons of Soy Sauce
1 Tablespoon of Balsamic Vinegar
1 Tablespoon of Sugar
- Place all ingredients for the meatballs in a large bowl and knead them with your hand. Keep kneading until the mixture becomes pale in colour and sticky.
- Heat a small amount of oil (not included in the ingredients’ list above) in a fry pan to medium/high.
- We use 2 tablespoons to make meatballs. Scoop a spoonful of the meatball mixture with one tablespoon and make a small ball shape using two tablespoons. Place the ball in the fry pan and push it down in the centre to make a 6-7 cm circle in diameter. Repeat this to all of the meat mixture.
- Pan-fry the meatballs for 2-3 minutes or until the bottom of the meatballs becomes golden and crispy. Flip them and cook the other side for another 2-3 minutes or until they become golden and crispy.
- Meanwhile, mix all ingredients for the sauce in a small bowl and put it aside.
- Once the meatballs become golden and crispy, add the sauce into the fry pan. Keep cooking for a minute or until the sauce is reduced and becomes sticky and shiny. While cooking, scoop the sauce in the fry pan and pour it over the meatballs.
- Transfer the meatballs and the sauce to a serving plate. Serve while they are hot.