00:00Hi everyone, I'm Yuto and today on Statue I'm going to show you how to make
00:03Akedashi Tofu. It's one of my favourite ever tofu dishes. So let's get started.
00:10Start by draining a 300g pack of foam tofu. Wrap it with kitchen paper and place it on
00:17a microwavable plate. We're going to microwave that for a minute and a half at 600w to evaporate
00:24some of the moisture. Take it out and let it cool until it's comfortable to touch,
00:30then cut it into 8 or 12 pieces.
00:45Start preheating a pot of oil to 170 degrees Celsius, which is about 340F. While we wait,
00:53we're going to prepare the coating station. In the first container, I've added 2 tablespoons of potato
01:00starch, 2 tablespoons of all-purpose flour and a generous pinch of salt.
01:12In the next container, add another 2 tablespoons of potato starch and then sprinkle it with 1
01:19teaspoon of water. Mix it with chopsticks to make small hell stones. This is going to make the tofu
01:27extra crispy. If you don't mind scrunching it with your hand, doing this will help you make consistent
01:33hell stones. Before you coat the tofu, make sure your oil is ready. If you coat the tofu too early,
01:40the flour is going to absorb the moisture and become soggy, so it's vital that you place it in the
01:47oil
01:47as soon as it's covered.
02:02Start by rolling it in the flour and starch mixture, then the hail stones. You'll need to press them
02:08down a bit to help them stick, then place it straight into the oil.
02:19Deep-fry the tofu pieces for about 3 minutes or until lightly golden. Turn them halfway through
02:25to ensure even cooking. Try to avoid adding too many to the pot at a time, as this will lower
02:33your
02:33oil temperature and could make the outside greasy. I'm cooking 8 pieces in 2 batches.
02:42Once they look like this, transfer them to a wire rack and let the excess oil drain off.
02:51While that's draining, let's make the sauce.
02:54Grab a saucepan and add 150ml of dashi stock,
02:59a tablespoon of soy sauce,
03:02one tablespoon of mirin,
03:04one teaspoon of sake,
03:08and a quarter teaspoon of salt.
03:11Heat on medium and mix to dissolve that salt.
03:22Bring that to a boil and let it bubble for about 30 seconds before reducing the heat to a simmer.
03:29Finally, we're gonna thicken it a bit. So mix one teaspoon of potato starch into one tablespoon of cold
03:36water until smooth, and pour it straight in. Continue to simmer until it's thickened to your liking.
03:51By making the sauce slightly thick, we can prevent the surface of tofu from becoming soggy.
03:57Okay, this looks good, so let's take it off the heat and dish up.
04:02Top the fried tofu with a small mountain of grated daikon radish for a refreshing kick,
04:08then drizzle on the sauce,
04:20and sprinkle with chopped green onions.
04:23I also like to make it a little bit spicy with a patch of steamy togarashi.
04:29And that's it, crispy and flavorful agedashi tofu.
04:33Thanks so much for watching. If you'd like to read more about this recipe,
04:36like alternative ingredients, please check out the post on my website. The link is on the screen now.
04:43I also have a free mobile app now where you can easily follow the steps during the actual cooking.
04:48The download link is in the description.
04:52Thanks again, and I hope to see you in the next recipe.
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