Agedashi tofu


4 servings

Agedashi tofu


1 TBSKmikoman Memmi Soup Base
3 TBSof cold water
1 Tspsoy sauce
1 Tspfrom mirin
8 cubessoft tofu
(buy a large block and cut it into 8)
2 TBSwhite flour
1beaten egg
4 TBSfrom panko
Canola oil for frying
Bonito flakes


1. Prepare the broth by combining the ingredients and bring them to a boil in a saucepan. Reserve
2. In a heavy-bottomed saucepan, heat the oil over medium-high heat. The oil will be hot enough when a piece of panko floats on the oil.
3. Put the flour, eggs and panko in 3 separate bowls.
4. Gently take the tofu cubes and dip them in order, in the flour, egg and panko. Delicately place them in the oil. Cook for about 1 minute on each side.
5. Place them on paper towels that have been placed on a plate. Continue cooking for all others.
6. In four bowls, pour the broth, put 2 pieces of fried tofu and sprinkle with bonito flakes.
7. Eat with a spoon.

Recipes you might also like