Dinner: How to Make Agedashi Tofu (Deep Fried Tofu Recipe) 揚げ出し豆腐 作り方レシピ
Ingredients for Agedashi Tofu (serves 2) 揚げ出し豆腐の作り方 字幕表示可 300g Firm Tofu (10.6 oz) 5cm Daikon Radish (2 inch) A piece of Ginger 4 Shishito Peppers Potato Starch Frying Oil Shichimi - Seven Flavor Chile Pepper - Sauce - 150ml Kombu & Bonito Dashi Stock (5.07 fl oz) (Watch our "Mizore Nabe" video to make dashi stock from scratch or use packaged dashi) 2 tbsp Soy Sauce 2 tbsp Mirin 材料＜２人分＞ 木綿豆腐：１丁（300g） 大根：5cm 生姜：適量（敢えて書くなら親指の先大） ししとうがらし：４本 片栗粉：適量 揚げ油：豆腐の半分がつかる程度の量 七味唐辛子：お好みで ＜かけ汁＞ だし汁：１５０ml（昆布とかつお） （みぞれ鍋で作っただし汁を参考にして下さい。だしの素を使っても良いです。） しょう油：大２ みりん：大２ ** 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. http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog
Ingredients
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Instructions
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
