Agedashi Deep Fried Tofu And Eggplant Recipe by cookpad.japan
Cooking Instructions 1 Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap. 2 Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through. 3 Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper. 4 Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes. 5 Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well. 6 Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both. 7 Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done. 8 Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers. 9 Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it. 10 Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on. 11 The sauce is rather strongly flavored, so please pour it on just before eating. 1 Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap. 1 Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap. 2 Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through. 2 Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through. 3 Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper. 3 Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper. 4 Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes. 4 Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes. 5 Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well. 5 Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well. 6 Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both. 6 Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both. 7 Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done. 7 Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done. 8 Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers. 8 Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers. 9 Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it. 9 Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it. 10 Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on. 10 Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on. 11 The sauce is rather strongly flavored, so please pour it on just before eating. 11 The sauce is rather strongly flavored, so please pour it on just before eating. 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