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This is a past article published in Hiragana Times. Each Japanese paragraph is followed by its English translation or vise versa, and furigana are placed above each kanji to make Japanese study even easier. [Magazine Sample] [Subscription Page]

Age-dashi-dofu (Deep-Fried Tofu)

[From November Issue 2010]

Ingredients [Serves 2]

  • 1 (300g) block momen (firm/cotton) tofu 
  • 1 tbsp flour
  • Oil for deep-frying


  • 1/2 cup (or 1/2 tsp powder) soup stock
  • 1 tbsp mirin (sweet cooking rice wine)
  • 1 tbsp soy sauce


  • 100g daikon radish
  • 1 piece (10g) ginger
  • 2 sticks banno negi (green onions)
  • Flour is added just before frying. The flour will get more watery if you leave it for some time before frying.
  • Kinu (soft/silken) tofu may be also used.
  • Tofu may also be powdered with starch.
  • Starched, deep-fried tofu has a smoother texture.
  • Floured tofu will be crispier and have darker coloring.
  • 1. Tofu: cut into 4 pieces then strain for about 15 minutes to drain excess water. (When rushed, then wrap in paper towel and microwave for 2 minutes.)

2. Daikon radish: grate and drain with strainer. Ginger: scrape skin then grate. Negi: chop finely.

3. Sauce: Mix ingredients in a pot and let boil.

4. Pour approximately 3 cm of oil into a deep frying pan. Lightly dab the tofu with paper towels to absorb the excess water, then lightly cover with flour, dusting off any extra.

5. Heat the oil to a high temperature (180°C) then deep-fry the tofu. Turn over when the batter turns golden, and completely remove when the tofu turns light brown.

6. Place fried tofu in a deep dish and garnish with toppings. Cover with sauce before serving.

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