Step-by-Step Guide to Make Perfect Agedashi Deep-Fried Tofu and Eggplant

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Agedashi Deep-Fried Tofu and Eggplant. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Agedashi Deep-Fried Tofu and Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Agedashi Deep-Fried Tofu and Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Agedashi Deep-Fried Tofu and Eggplant is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Agedashi Deep-Fried Tofu and Eggplant using 11 ingredients and 11 steps. Here is how you can achieve it.

I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412

Ingredients and spices that need to be Take to make Agedashi Deep-Fried Tofu and Eggplant:

1. 1 block Tofu
2. 2 small Eggplants
3. 8 Shishito peppers
4. 1 Katakuriko
5. 200 ml Water
6. 1 tsp Dashi stock granules
7. 2 tbsp Soy sauce
8. 2 tbsp Sugar
9. 1/2 tsp Katakuriko
10. 2 cm Daikon radish
11. 1/2 tsp Grated ginger

Instructions to make to make Agedashi Deep-Fried Tofu and Eggplant

1. Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it's completely cooled, change the paper towel and re-wrap.
2. Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through.
3. Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper.
4. Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes.
5. Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well.
6. Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both.
7. Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it's done.
8. Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers.
9. Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It's hot so be careful. Quite a lot of oil will come out of it.
10. Drizzle on plenty of the sauce you made in Step 5, and it's done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on.
11. The sauce is rather strongly flavored, so please pour it on just before eating.

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