揚げだし豆腐 Deep-Fried Tofu with Amber Sauce
4 cakes silken tofu
1 Tbsp sugar
4 Tbsp mirin
5 Tbsp soy sauce
starch water mixture
3 Tbsp cornstarch
3 Tbsp water
2 Tabsp rinced scallions
1 Tbsp grated fresh ginger
Dried bonito threads
●Oil for deep-frying
１．Wrap tofu cakes in cheesecloth or paper towels and place on a tilted cutting board.
weight lightly on top and let stand for 30 minutes to remove excess water.
2. Combine dashi and seasonings for sauce in a soup pan, bring to a boil and add
starch water mixture to thicken.
3. Pat tofu dry and dust lightly with flour.
4. Preheat oil to 170~175°c and deep fry tofu until golden brown,
5. Transfer hot tofu to small bowls, pour amber sauce over, top with
bonito threads and mound scallions and grated ginger alongside.