This week we are writing a Japanese food recipe that was passed on by our friend when they came to our place for a potluck. Agedashi tofu is probably something that is available in every Japanese restaurant in Sydney. So, we are facing a daunting task of giving you an edible Agedashi Salmon and Agedashi Tofu recipe. It is easier to prepare agedashi salmon, so I will write first about it and have a special section in the end on how to cook the tofu.
What’s needed for cooking Agedashi Salmon and Tofu?
- 300gr boneless Salmon (skin on or not is up to you)
- Silken tofu
- Corn flour (or cornstarch) that is enough for coating the salmon and tofu
- Salt, as preferred, to be mixed with the corn flour
- Cooking oil (anything that you want) – we like to use sunflower
- Spring onion, sliced thinly for the garnish
Sauce plays an important part in this agedashi tofu recipe.
- 1.25 cup of dashi stock. Dashi stock is an ingredient commonly used in Japanese food. Please visit La Fuji Mama blog if you wante to know how to make Dashi.
- 5 tbsp mirin. Mirin is a Japanese sauce / condiment that has a lower alcohol level and higher sugar content than sake. If you don’t have / don’t want to use mirin, you can substitute it with 5 tbsp rice wine vinegar and 3 tbsp of sugar.
- 5 tbsp light soy sauce.
- 1 small onion, thinly sliced.
- 1 medium-sized carrot, grate coarsely
- 1 garlic, finely diced
How to cook Agedashi Salmon?
- Salmon is diced according to our preferred size.
- Heat up the cooking oil until around 160°C
- Put enough corn flour (pre-mixed with salt) as the coating for the salmon.
- Fry it until golden brown.
To make the sauce:
- Mix all of the sauce ingredients into the saucepan.
- Cook in high heat until it boils.
- Add a bit of corn flour (mixed with a bit of water) to thicken the sauce.
Things to be observed when frying Agedashi Tofu:
Cooking the tofu is pretty similar to Agedashi salmon. However, due to its fragile state, there are things to consider when cooking agedashi tofu.
- Drain the water when you opened the package.
- Encase the tofu with layers of paper towel. This will absorb the excess moisture in the tofu.
- You might want to place the tofu on a plate before you sprinkle the corn flour.