One of the side dishes that I would order when I visit a Japanese restaurant is the Agedashi Tofu 揚げ出し豆腐. So for Today’s Japan Photo, we are continue our gourmet tour to try out some of these yummy tofu.
This shot of the Agedashi Tofu 揚げ出し豆腐 was taken by flickr user alde. As you can see the tofu are deep fried and served on a lovely broth with some negi as garnishing. Wikipedia has provided a more detail description:
Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu, often shortened to age tofu or age dofu) is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It’s then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi.
Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally “One hundred Tofu”), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).