Agedashi is a delicate dish of yumminess. “Age” means fried and “dashi” means “stock”. In our agedashi recipe, we take things up a notch by adding our Japanese Curry Spice Blend to the potato or cornstarch mixture that you dredge the tofu in before frying.
This dish is naturally gluten free. It can also be made vegan. You can use these dashi powder packs from Muso — they come in vegan (seaweed) and bonito (fish). You can also make your own vegan (and traditional) stock using dried kombu — it’s super easy — instructions here at Just One Cookbook.
NOTE: This recipe is for 2 servings but can be easily doubled!
Hope you enjoy this Japanese classic with a Masi Masa twist!
Make sure to get all your kitchen tools lined up before you start — you’ll be prepping while you’re waiting for tofu to drain and oil to heat up and will want everything ready to go (key to making this recipe in 30 minutes).
2 green onions/scallions, thinly sliced
2” piece daikon radish, grated
2” fresh ginger, peeled and grated
2 TBSP soy sauce
2 TBSP mirin
2 C neutral oil (enough for 1” of oil in the pot)
4 TBSP potato starch or cornstarch
1-2 TBSP Masi Masa Japanese Golden Curry Spice Blend (there are 3 TBSP in a pack)
1/2 C dried bonito flakes (optional)
Shichimi togarashi (optional)
3 dinner-size plates
2 serving bowls (low wide bowls best!)
Wrap block of tofu in a clean kitchen towel (avoid one washed with a scented detergent) or 2–3 layers of paper towels and place on a plate.
Let sit for 15 minutes to press the water from the tofu.
Slice the white and green parts of green onions/scallions into thin rounds. Set aside.
With a microplane or ceramic grater, peel and grate 2” piece of daikon radish into a small bowl. Using your hands, gently squeeze most of the water out, making sure to keep some moisture. Set aside.
Peel and grate 2” piece of ginger into a small bowl to retain any juices. Set aside.
In a small saucepan over medium-high heat, stir together 1 cup dashi, 2 TBSP soy sauce, and 2 TBSP mirin.
Set up a clean plate covered with a paper towel or a wire rack near stove (use one of the plates you used to drain the tofu).
On another clean plate, mix together 4 TBSP potato starch or cornstarch and 1-2 TBSP Masi Masa Japanese Golden Curry Spice Blend.
Cut the drained tofu into 6 equally sized pieces.
In a deep fry pan, add 2 cups neutral oil (oil should be about 1” in pan) and heat over medium-high heat to 320°-340°F.
Coat the tofu in potato starch or cornstarch/spice mixture, shake off excess and add to pan 3 pieces at a time (avoid overcrowding the pan).
Fry tofu pieces for about 30 seconds per side, turning over once, until they are light brown and crispy.
Remove cooked tofu pieces and place on plate lined with paper towels (or a wire rack) to drain the excess oil.
Fry the remaining tofu pieces and drain.
Place 3 pieces of tofu into each serving bowl.
Pour sauce into each bowl off to the side of the tofu. (Sauce should not cover tofu.)
Top with daikon, ginger, green onion.
Top with dried bonito flakes and shichimi togarashi (optional)