Agedashi Tofu

Silken tofu dusted in potato starch, fried until the coating blisters and crisps, then served in a warm dashi broth. The contrast between the crisp shell and the trembling interior is the point.

Draining the Tofu

Press the tofu gently between folded kitchen paper for 15 minutes to remove surface moisture. Do not press hard — it should hold its shape. Cut into 4–6 rectangular pieces.

The Broth

Combine the dashi, soy sauce, and mirin in a small pan. Heat to a gentle simmer. Keep warm.

Frying

Heat the oil to 180°C. Dust each piece of tofu lightly in potato starch on all sides, shaking off any excess. Lower carefully into the oil. The coating will blister and puff slightly. Fry for 2–3 minutes, turning once, until the surface is lightly golden and crisp.

Drain briefly on a rack.

Assembly

Place the tofu pieces in a deep bowl. Pour the warm broth around (not over) the tofu. The contrast of the crisp coating against the broth is deliberately brief — the coating softens within a couple of minutes.

Top with grated daikon, grated ginger, sliced spring onion, and a small pinch of katsuobushi. The bonito flakes will tremble from the heat. Serve immediately.

Method

The point of agedashi tofu is the collision between a shattered, starch-crisped shell and the barely-set interior still trembling from the heat. This works because deep-frying at the right temperature forces dashi-gelatinised proteins to contract sharply, creating a crust that resists the oil — the same physics that makes tempura shatter. Build in a five-minute window from pan to bowl, or the moisture from the warm broth will soften the coating and you've lost the contrast.

Blot the tofu surface with folded kitchen paper for 15 minutes — gentle pressure only, enough to remove the sheen without compressing the block. Cut into four to six rectangular pieces, roughly 4 cm x 3 cm. The size matters: too thin and the interior cooks before the starch browns; too large and you'll have cold centres.

Heat your oil to 180°C in a heavy-bottomed pan — use a thermometer, not guesswork. A lighter oil (groundnut, vegetable) is standard; it won't mask the delicate tofu flavour. Dust each piece on all sides with potato starch, shaking off the surplus. Lower the tofu gently into the oil. You'll hear it hiss immediately. The coating will blister and amber after 2–3 minutes. Turn once, then lift onto a wire rack the moment the surface is light gold and speckled — the exterior should feel rigid but yielding, not brittle.

While the tofu fries, warm the dashi with soy sauce and mirin to a gentle simmer. Do not boil — the mirin's sugars will darken and lose their glossy balance.

Tip the hot tofu pieces into a deep bowl and pour the broth around them — not over. The broth heats the underside while the air cools the top, preserving the contrast. Top immediately with daikon, ginger, sliced spring onion, and a pinch of katsuobushi. The bonito flakes will wave from the steam. Eat within two minutes, whilst the starch still snaps against your teeth. After that, it's just soft tofu in broth, which is fine, but it's not the dish.