Agedashi Tofu is a simple and delicious side dish. The outside has a soft and gooey texture and the tasty broth makes it impossible for anyone to resist it. This is especially popular among Izakaya-style restaurants.
Let's prepare the firm tofu. Cut the tofu in half. Wrap each block of tofu with a paper towel and let it sit on the plate for 30 minutes in order to remove the excess water.
Let's prepare the toppings. Trim off the stem ends of the shishito peppers. Make a small cut in each shishito pepper in order to prevent it from bursting in the frying oil.
Peel the daikon radish with a peeler. Grate the daikon radish.
Scrape the ginger with a spoon. Grate the ginger with a grater. Peeling the daikon and ginger before grating will bring out the beautiful colors and make the dish more aesthetically appealing.
Let's make the broth for Agedashi Tofu. Pour the mirin in a small pot and turn on the burner. Boil down the broth until all the alcohol has evaporated. You should not be able to smell any of the alcohol. Add the dashi stock and soy sauce to the mirin. When the broth boils again, turn off the burner.
After removing the excess water, unwrap the tofu. Cut each block of the tofu into 3 pieces. Thoroughly wipe off the excess water with a paper towel.
Place the tofu on the baking sheet that is generously covered with potato starch. Dip the tofu in potato starch until it is completely coated. Remove the excess starch with a pastry brush.
Drop the potato starch in the heated oil in order to check the heat. The temperature should be around 170°C (340°F). When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot.
Fry the tofu until the surface becomes crispy and lightly colored, then flip the tofu over.
When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack.
Next, deep-fry the shishito peppers. Make sure to deep fry quickly. Drain well and place them on the cooking rack.
Preheat the broth and serve the three pieces of the Agedashi Tofu in a dish. Dip the agedashi tofu in the hot broth.
Squeeze out any excess water from the grated daikon radish. Put the grated ginger on top of the tofu and finally garnish the dish with the shishito peppers. You can also sprinkle shichimi chili pepper on top of the grated daikon.
A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
This recipe is best served pipping hot, so please enjoy the agedashi tofu as soon as possible.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
Chop the garlic chive stems first. Cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and ginger root.
Let's make the gyoza filling. Knead the ground pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork.
Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.
Let's wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
Scoop the filling and spread it onto the wrapper.
Wet the edges of the wrapper.
Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the fillings and you can arrange it as you like.
Place Gyozas on the baking sheet.
Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
Let's cook the gyoza. Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
Pour over boiling water until they are half submerged.
Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible.
This recipe can be a great side dish for ramen noodles.
Tamagoyaki is a Japanese omelette that makes a great addition to a bento or for a breakfast side dish. The mitsuba parsley is visually appealing. This is an easy and delicious recipe so you should definitely try it out.
Let’s prepare the ingredients. Chop the mitsuba parsley leaves into 1cm or half inch pieces. You can also use spring onion leaves instead of the mitsuba.
Add the sugar, soy sauce, 2 pinches of salt to the dashi stock, and dissolve the sugar thoroughly with a spatula.
Beat the eggs thoroughly. Then, add the combined dashi stock and the mitsuba parsley, and mix evenly.
Let’s make the tamagoyaki. Heat a tamagoyaki pan and coat it with the olive oil thickly using a paper towel. With kitchen chopsticks, drop in a bit of the egg mixture and make sure it sizzles.
Ladle the egg into the pan and quickly distribute it.
When the egg surface almost drys, roll the egg sheet backwards.
Push the egg roll toward the front of the pan and then re-coat the pan with the oil.
Make sure the pan is still hot and ladle the egg mixture into it, distributing the egg again. Lift the egg roll and make sure to spread the egg mixture underneath it.
When the egg almost firms up, roll it backwards again, adding another layer to the tamagoyaki. Push the roll to the front and coat the pan with the oil again.
Repeat the process about 4 times in total, keeping the layers thin. If it’s too thick, the other side will burn before the surface almost drys. If the egg sheet puffs up, poke it with the chopsticks to remove the air, flattening the surface.
Gently press the tamagoyaki against the edge of the pan, adjusting the shape.
Place it onto a cutting board. Cut the tamagoyaki into 6 equal pieces. Hot tamagoyaki can easily break so make sure to cool it before cutting.
Place the tamagoyaki onto a plate. Lightly squeeze the grated daikon radish and place it next to the tamagoyaki. Pour the soy sauce onto the daikon. The grated daikon will add a refreshing taste to the tamagoyaki.
You can also use mentaiko, marinated roe of pollock or aonori seaweed instead of the mitsuba parsley.
You can also make the dish using a regular small pan.
This recipe is easy to make, visually appealing and nutritious so it is perfect for bento, or it is often served as a breakfast side dish.