Easy "Agedashi" Tofu With Atsuage Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu Easy "Agedashi" Tofu with Atsuage Share its first Cooksnap! I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu Ingredients 4 servings 1 pack Atsuage 100 ml ●Water 50 ml ●Mentsuyu 1 tbsp ●Mirin 2 tsp Katakuriko dissolved in water 1 dash Oil 1 pack Atsuage 100 ml ●Water 50 ml ●Mentsuyu 1 tbsp ●Mirin 2 tsp Katakuriko dissolved in water 1 dash Oil Cooking Instructions 1 Pour a modest amount of oil into a frying pan. (If you are using a Teflon frying pan, then you don't have to use oil) Cook all sides till they are golden brown. 2 Once all sides are golden brown and crispy, add in the ● ingredients, and then finally the katakuriko dissolved in water. Once it thickens, it's ready. 1 Pour a modest amount of oil into a frying pan. (If you are using a Teflon frying pan, then you don't have to use oil) Cook all sides till they are golden brown. 1 Pour a modest amount of oil into a frying pan. (If you are using a Teflon frying pan, then you don't have to use oil) Cook all sides till they are golden brown. 2 Once all sides are golden brown and crispy, add in the ● ingredients, and then finally the katakuriko dissolved in water. Once it thickens, it's ready. 2 Once all sides are golden brown and crispy, add in the ● ingredients, and then finally the katakuriko dissolved in water. Once it thickens, it's ready. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 13, 2014 06:59 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Super Quick Japanese-Style Mapo Tofu with Atsuage Super Quick Japanese-Style Mapo Tofu with Atsuage I won some Hondashi dashi stock granules to try out. Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings. Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly. The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it. I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying. If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow cookpad.japan Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Super Quick Japanese-Style Mapo Tofu with Atsuage Super Quick Japanese-Style Mapo Tofu with Atsuage I won some Hondashi dashi stock granules to try out. Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings. Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly. The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it. I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko cookpad.japan Super Quick Japanese-Style Mapo Tofu with Atsuage Super Quick Japanese-Style Mapo Tofu with Atsuage I won some Hondashi dashi stock granules to try out. Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings. Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly. The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it. I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying. If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna cookpad.japan Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish Just Fried Firm Tofu: Easy Homemade Atsuage-Style Dish I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying. If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. 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