Ingredients with Measurements:
- 1 block of firm tofu
- 1 cup of cornstarch
- 1 cup of vegetable oil
- 2 cups of dashi stock
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of grated ginger
- 1 tablespoon of grated daikon radish
- 1 tablespoon of chopped scallions
- 2 packs of udon noodles
- Salt and pepper to taste
Special equipment needed:
- Deep-fryer or large pot
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. Drain the tofu and cut it into 1-inch cubes. Pat dry with paper towels.
2. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat.
3. Place the cornstarch in a shallow dish and coat the tofu cubes evenly.
4. Once the oil is hot, carefully place the tofu cubes in the oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove the tofu from the oil and place on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, combine the dashi stock, soy sauce, mirin, and grated ginger. Bring to a boil and then reduce heat to low and let simmer for 5 minutes.
6. Cook the udon noodles according to package instructions and drain.
7. To serve, divide the udon noodles among four bowls and top with the fried tofu cubes. Pour the hot dashi sauce over the tofu and noodles.
8. Garnish with grated daikon radish, chopped scallions, salt, and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrates: 48g
Dietary fiber: 2g
Sugars: 5g
Protein: 14g
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Cornstarch can be substituted with potato starch or rice flour.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Dashi stock can be substituted with vegetable broth or chicken broth.
- Mirin can be substituted with sake or rice vinegar.
Variations:
- Add sliced shiitake mushrooms to the dashi sauce for extra flavor.
- Add a pinch of red pepper flakes to the dashi sauce for some heat.
- Top with bonito flakes for a traditional touch.
Tips and tricks:
- Pat the tofu dry before coating with cornstarch to ensure a crispy texture.
- Use a slotted spoon to remove the tofu from the oil to prevent it from breaking apart.
- Make the dashi sauce ahead of time and reheat before serving.
Storage instructions:
Store leftover tofu and udon noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu in a 350°F oven for 10 minutes or until heated through. Reheat the udon noodles in boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the udon noodle agedashi dōfu in traditional Japanese bowls with chopsticks.
Garnishes:
Grated daikon radish, chopped scallions, salt, and pepper.
Pairings:
Serve with a side of edamame or a simple cucumber salad.
Suggested side dishes:
Edamame, cucumber salad, miso soup.
Troubleshooting advice:
- If the tofu is not crispy, increase the oil temperature or fry for a longer time.
- If the dashi sauce is too salty, dilute with more water or broth.
- If the udon noodles are too sticky, rinse with cold water before serving.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the tofu is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Agedashi dōfu is a traditional Japanese dish that originated in the Edo period (1603-1868). It is typically served as an appetizer or side dish in Japanese cuisine.
Flavor profiles:
The dish has a crispy texture from the fried tofu and a savory flavor from the dashi sauce.
Serving suggestions:
Serve the udon noodle agedashi dōfu as a main dish or as a side dish with other Japanese-inspired dishes.
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Region: Japanese