Agedashi Tofu with Rice
Crispy tofu in umami-rich dashi broth with daikon radish and shiitake mushrooms, served over short-grain rice.
400g
1,080ml
10g
60ml
60ml
150g
20g
3piece
800g
80g
1,000ml
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 1,080ml | — | — | |
| 3 | | 10g | — | — | |
| 4 | 15g | — | — | ||
| 5 | | 60ml | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 150g | — | — | |
| 8 | | 20g | — | — | |
| 9 | | 3piece | — | — | |
| 10 | | 800g | — | — | |
| 11 | | 80g | — | — | |
| 12 | | 1,000ml | — | — | |
| 13 | | 5g | — | — |
Tip the rice into the saucepan.
Japanese short-grain rice · 400 g
Fill the pan with cold water, swirl the rice firmly, then carefully pour off the cloudy water; repeat four or five times until the water runs nearly clear.
Pour the measured water over the rinsed rice.
Water · 480 mlBring the rice and water to a full boil over high heat, then immediately reduce to the lowest possible heat.
Place the lid firmly on the pan.
Cook on the lowest heat for 12 minutes without lifting the lid.
Take the pan off the heat and leave it completely undisturbed, lid still on, for 10 minutes to finish steaming in its own heat.
Place the dried shiitake mushrooms in the bowl.
Dried shiitake mushrooms · 10 g
Pour just-boiled water over the mushrooms to cover them completely.
Water · 300 mlLeave the mushrooms to rehydrate for 20 minutes until fully softened.
Lift the mushrooms out of the soaking liquid onto the board, reserving all the liquid in the bowl.
Slice the rehydrated mushrooms thinly, discarding any tough stems.
Pour the measured water into the saucepan.
Water · 300 ml
Add the dried kombu to the saucepan.
Pour the reserved shiitake soaking liquid through a sieve into the saucepan to remove any grit.
Add the mirin to the saucepan.
Mirin · 60 mlAdd the soy sauce to the saucepan.
Soy sauce · 60 mlAdd the sliced shiitake mushrooms to the saucepan.
Bring the broth to a gentle simmer over medium heat, stirring once, then reduce the heat and keep it warm until needed.
Peel the daikon radish with the peeler.
Daikon radish · 150 g
Grate the peeled daikon finely into a small pile on the board.
Scrape the skin from the ginger with the peeler.
Fresh ginger · 20 gGrate the peeled ginger finely on the microplane into a small pile.
Scrape the grated ginger into the second small bowl.
Trim the root ends and any wilted tops from the spring onions.
Spring onions · 3 pieceStrip away any loose or damaged outer layers from the trimmed spring onions by pulling them off with your fingers.
Slice the trimmed spring onions into fine rounds.
Sweep the sliced spring onions into the third small bowl.
Carefully unmould the silken tofu onto the board.
Silken tofu · 800 gCut the tofu block into 8 equal pieces roughly 5 cm square, using a single smooth downward press of the knife rather than a sawing motion.
Gently blot each piece of tofu all over with kitchen paper to remove as much surface moisture as possible.
Spread the potato starch in an even layer across the shallow dish.
Potato starch · 80 g
Roll each dried tofu piece gently in the potato starch to coat all six sides evenly, then shake off any excess.
Pour the vegetable oil into the deep saucepan so it comes to a depth of at least 6 cm.
Vegetable oil · 1,000 ml
Heat the oil over medium-high heat until a thermometer reads 180 °C.
Lower the tofu pieces into the hot oil in 2 batches using a spider, frying each batch for 3 to 4 minutes, turning once, until the crust is pale golden and crisp.
Lift the fried tofu out of the oil with the spider and rest it on the wire rack to drain briefly.
Remove the lid from the rice pan.
Gently fold through the rice with a spoon to separate the grains.
Spoon an even mound of rice into each of the 4 soup bowls.
Place 2 pieces of crisp tofu alongside the rice in each bowl.
Ladle the hot tsuyu broth around the tofu pieces in each bowl, filling to just below the top of the tofu so the crust stays crisp on top.
Scatter a pinch of bonito flakes over the tofu in each bowl.
Dried bonito flakes · 5 gPlace a small mound of grated daikon on top of the tofu in each bowl.
Add a tiny dab of grated ginger beside the daikon in each bowl.
Scatter the sliced spring onions over each bowl to finish.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the saucepan.⏱ 10sResultJapanese short-grain rice |
| 2 | — | | Fill the pan with cold water, swirl the rice firmly, then carefully pour off the cloudy water; repeat four or five times until the water runs nearly clear.⏱ 1 minResultRinsed rice |
| 3 | 480 ml | | Pour the measured water over the rinsed rice.⏱ 10sResultRinsed rice and water |
| 4 | — | | Bring the rice and water to a full boil over high heat, then immediately reduce to the lowest possible heat.⏱ 5 minResultBoiled rice |
| 5 | — | | Place the lid firmly on the pan.⏱ 5s |
| 6 | — | | Cook on the lowest heat for 12 minutes without lifting the lid.⏱ 12 minResultSteamed rice |
| 7 | — | | Take the pan off the heat and leave it completely undisturbed, lid still on, for 10 minutes to finish steaming in its own heat.⏱ 10 minResultRested steamed rice |
| 8 | 10 g | | Place the dried shiitake mushrooms in the bowl.⏱ 5sResultDried shiitake mushrooms |
| 9 | 300 ml | | Pour just-boiled water over the mushrooms to cover them completely.⏱ 10sResultDried shiitake mushrooms and water |
| 10 | — | | Leave the mushrooms to rehydrate for 20 minutes until fully softened.⏱ 20 minResultSoaked shiitake mushrooms |
| 11 | — | | Lift the mushrooms out of the soaking liquid onto the board, reserving all the liquid in the bowl.⏱ 10sResultSoaked shiitake mushroomsused in step 15 |
| 12 | — | | Slice the rehydrated mushrooms thinly, discarding any tough stems.⏱ 30sResultSliced shiitake mushroomsused in step 18 |
| 13 | 300 ml | | Pour the measured water into the saucepan.⏱ 5sResultWater |
| 14 | 15 g | | Add the dried kombu to the saucepan.⏱ 5sResultWater and kombu dashi base |
| 15 | Soaked shiitake mushroomsstep 11 | | Pour the reserved shiitake soaking liquid through a sieve into the saucepan to remove any grit.⏱ 15sResultShiitake soaking liquid and Water and kombu dashi base |
| 16 | 60 ml | | Add the mirin to the saucepan.⏱ 5sResultShiitake soaking liquid and Water mixture |
| 17 | 60 ml | | Add the soy sauce to the saucepan.⏱ 5sResultShiitake soaking liquid and Water mixture |
| 18 | Sliced shiitake mushroomsstep 12 | | Add the sliced shiitake mushrooms to the saucepan.⏱ 10sResultSliced shiitake mushroom mixture |
| 19 | — | | Bring the broth to a gentle simmer over medium heat, stirring once, then reduce the heat and keep it warm until needed.⏱ 4 minResultTsuyu brothused in step 43 |
| 20 | 150 g | | Peel the daikon radish with the peeler.⏱ 30sResultPeeled daikon |
| 21 | Peeled daikonstep 20 | | Grate the peeled daikon finely into a small pile on the board.⏱ 40sResultGrated daikon radish |
| 22 | Grated daikon radishstep 21 | | Scrape the grated daikon into the small bowl.⏱ 10sResultGrated daikon radishused in step 45 |
| 23 | 20 g | | Scrape the skin from the ginger with the peeler.⏱ 20sResultPeeled fresh ginger |
| 24 | Peeled fresh gingerstep 23 | | Grate the peeled ginger finely on the microplane into a small pile.⏱ 30sResultFinely grated fresh ginger |
| 25 | Finely grated fresh gingerstep 24 | | Scrape the grated ginger into the second small bowl.⏱ 10sResultFinely grated fresh gingerused in step 46 |
| 26 | 3 piece | | Trim the root ends and any wilted tops from the spring onions.⏱ 15sResultTrimmed spring onions |
| 27 | Trimmed spring onionsstep 26 | | Strip away any loose or damaged outer layers from the trimmed spring onions by pulling them off with your fingers.⏱ 15sResultPeeled spring onions |
| 28 | Peeled spring onionsstep 27 | | Slice the trimmed spring onions into fine rounds.⏱ 30sResultSliced Spring Onions |
| 29 | Sliced Spring Onionsstep 28 | | Sweep the sliced spring onions into the third small bowl.⏱ 10sResultSliced Spring Onionsused in step 47 |
| 30 | 800 g | | Carefully unmould the silken tofu onto the board.⏱ 15sResultSilken tofu |
| 31 | Silken tofustep 30 | | Cut the tofu block into 8 equal pieces roughly 5 cm square, using a single smooth downward press of the knife rather than a sawing motion. → Into 8 equal portions⏱ 30sResultCut tofu pieces |
| 32 | Cut tofu piecesstep 31 | | Gently blot each piece of tofu all over with kitchen paper to remove as much surface moisture as possible.⏱ 1 minResultDried tofu piecesused in step 34 |
| 33 | 80 g | | Spread the potato starch in an even layer across the shallow dish.⏱ 10sResultPotato starch |
| 34 | Dried tofu piecesstep 32 | | Roll each dried tofu piece gently in the potato starch to coat all six sides evenly, then shake off any excess.⏱ 1 minResultStarch-coated tofu piecesused in step 37 |
| 35 | 1,000 ml | | Pour the vegetable oil into the deep saucepan so it comes to a depth of at least 6 cm.⏱ 10sResultVegetable oil |
| 36 | — | | Heat the oil over medium-high heat until a thermometer reads 180 °C.⏱ 5 minResultHot frying oil |
| 37 | Starch-coated tofu piecesstep 34 | | Lower the tofu pieces into the hot oil in 2 batches using a spider, frying each batch for 3 to 4 minutes, turning once, until the crust is pale golden and crisp.⏱ 8 minResultCrisp-fried tofu |
| 38 | Crisp-fried tofustep 37 | | Lift the fried tofu out of the oil with the spider and rest it on the wire rack to drain briefly.⏱ 30sResultDrained crisp-fried tofuused in step 42 |
| 39 | — | | Remove the lid from the rice pan.⏱ 5s |
| 40 | — | | Gently fold through the rice with a spoon to separate the grains.⏱ 20sResultFluffy steamed rice |
| 41 | Fluffy steamed ricestep 40 | | Spoon an even mound of rice into each of the 4 soup bowls.⏱ 30sResultFluffy steamed rice |
| 42 | Drained crisp-fried tofustep 38 | | Place 2 pieces of crisp tofu alongside the rice in each bowl. → Into 4 equal portions⏱ 20sResultAssembled tofu and rice |
| 43 | Tsuyu brothstep 19 | | Ladle the hot tsuyu broth around the tofu pieces in each bowl, filling to just below the top of the tofu so the crust stays crisp on top.⏱ 30sResultAssembled tofu and rice and tsuyu broth |
| 44 | 5 g | | Scatter a pinch of bonito flakes over the tofu in each bowl.⏱ 15sResultAssembled tofu and rice mixture |
| 45 | Grated daikon radishstep 22 | | Place a small mound of grated daikon on top of the tofu in each bowl.⏱ 15sResultAssembled tofu and rice mixture |
| 46 | Finely grated fresh gingerstep 25 | | Add a tiny dab of grated ginger beside the daikon in each bowl.⏱ 15sResultAssembled tofu and rice mixture |
| 47 | Sliced Spring Onionsstep 29 | | Scatter the sliced spring onions over each bowl to finish.⏱ 15sResultAgedashi Tofu with Rice |
| Total Time | 36 min | ||
| Nutrient | Per serving |
|---|---|
| 572kcal | |
| 16g | |
| 28g | |
| 4g | |
| 63g | |
| 6g | |
| 2g | |
| 985mg |
Agedashi Tofu with Rice
Crispy tofu in umami-rich dashi broth with daikon radish and shiitake mushrooms, served over short-grain rice.
What you’ll doYou will rinse and steam rice while separately soaking mushrooms to build a broth. As those cook unattended, you'll prep ginger, daikon and spring onions, then bread and deep-fry tofu in two batches until crisp. Finally you'll assemble each bowl by mounding rice, topping with fried tofu, pouring hot broth around it, and finishing with condiments.
Ingredients
- Japanese short-grain rice400 g
- Water1,080 ml
- Dried shiitake mushrooms10 g
- Kombu dashi base15 g
- Mirin60 ml
- Soy sauce60 ml
- Daikon radish150 g
- Fresh ginger20 g
- Spring onions3 piece
- Silken tofu800 g
- Potato starch80 g
- Vegetable oil1,000 ml
- Dried bonito flakes5 g