Fried Tofu with Dashi Stock
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
Do you want to have it slightly easier?
Then we highly recommend you simply take an already prepared sauce. They are available in our store and in our online shop. Dilute the concentrate in the ratio 1 to 3 for this dip.
• YAMASA Kombu Tsuyu - sauce concentrate
Wrap the silk tofu in a paper towel and place it on a sheet. Now, put it in the fridge for 30 minutes so that the tofu looses unnecessary moisture.
Halve the silk tofu and coat it generously with katakuriko starch.
Deep fry the tofu in oil heated to 180°C.
When the tofu is slightly brown and starts to float to the surface take it out of the oil and put it on a plate to drain.
For the sauce, bring the soy sauce, the mirin and the dashi stock, to a boil in a little pot.
Free the red pepper from their seeds and then put it in a pod in lukewarm water to soften it.
Finely chop the pepper and mix it with the grated radish, this is called Momiji Oroshi.
Serve the tofu in a shallow bowl.
Pour a little sauce over it and decorate it with the Momiji Oroshi, the chopped chives and the fine, dried bonito flakes.