Agedashi

Agedashi is a Japanese dish consisting of lightly deep-fried tofu. The tofu is typically silken or firm, cut into cubes, and then dusted with a starch, often potato starch or cornstarch, before being fried until golden and slightly crispy. It is served hot in a dashi-based broth, also known as tentsuyu. The broth is usually a savory and slightly sweet mixture of dashi, soy sauce, and mirin. Common garnishes for agedashi include grated daikon radish, grated ginger, and finely chopped green onions or katsuobushi (bonito flakes). The contrast between the crispy exterior of the tofu, the soft interior, and the warm, flavorful broth is a key characteristic of the dish. Agedashi is often served as an appetizer or a light meal. Its simplicity and delicate flavors make it a popular choice in Japanese cuisine. The preparation emphasizes the quality of the ingredients and the gentle cooking technique to highlight the natural taste of the tofu.