Name: Agedashi Tofu
Total time: 30 min
Yield: 4
Ingredients: 800 g Firm tofu; 40 g Potato starch; 400 ml Dashi; 45 ml Soy sauce; 45 ml Mirin; 60 ml Vegetable oil; 120 g Daikon; 10 g Ginger; 30 g Spring onion; 300 g Japanese short-grain rice

Preparação

Cook the Japanese short-grain rice. Drain the tofu 15 minutes, then cube.
Simmer dashi, soy sauce and mirin. Keep warm. Do not boil hard.
Coat the tofu in potato starch.
Heat vegetable oil in a pan. Fry the tofu, turning, until light gold. Drain.
Pour the tsuyu around the tofu. Top with daikon, ginger and spring onion. Serve with the rice.

Dica de mercado

Tofu firme, fecula de batata, po de dashi, mirin and molho de soja. Daikon is patchy; rabanete branco stands in. Nori is optional on the side, not a substitute for the tsuyu. Drain the tofu 15 minutes so the crust stays crisp.