This evening, I made Agedashitofu. This is my favourite Japanese tofu dish. I used to wonder how come this tofu had a layer of 'skin' - that was before I learnt to make this.
Apparently it's in the coating of katakuriko (starch flour). I used a block of silken tofu purchased from Jusco, wrapped it in a cloth and placed a flat metal bowl containing water on top of it to rid the water from the tofu.
After 20 mins, I cut the 'flattened' tofu into 12 'blocks' rolled it in katakuriko and deep fried it.
I made the sauce out of dashi, mirin and shoyu and heated to a boil. Take a look at the final product!
(Actually should have topped it with grated daikon but used it all up yesterday in the miso soup).
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