Agedashi Tofu
Tofu, lightly fried, in a delicate kombu dashi broth with enoki mushrooms.
Contains: soya, gluten (wheat)
What agedashi tofu is
Agedashi tofu is tofu dusted in starch, fried until the outside sets, then sat in a warm dashi broth seasoned with soy and mirin. Age means deep-fried, dashi is the stock. It is a standard of the Japanese home table and of izakaya menus, and it is one of the few genuinely delicate things on this menu.
Want this cooked in your kitchen?
A chef comes to you and batch-cooks agedashi tofu into four portions, alongside one or two other dishes, and leaves it portioned in your fridge. From £100 a visit.
Not sure yet? See what a visit costs.How we make it
Tofu, lightly fried, in a kombu dashi broth with enoki mushrooms. One of two vegetarian dishes we make.
How it keeps, and how to reheat it
Best eaten within 2–3 days. The fried surface gradually softens in the broth, which is the nature of the dish rather than a fault. Reheat gently in a pan, because a hard boil will break up the tofu. Not one we would freeze.
If you're doing the shopping
On the hybrid and you-shop options you buy the fresh ingredients. For four portions of agedashi tofu, that's:
- deep-fried tofu (approx 500g)
- enoki mushrooms (approx 400g)
We bring the Japanese pantry (rice, cooking sake, miso, soy, dashi, mirin and the rest) on every option except you-shop. Compare the options.
