Agedashi tofu is one of those quiet achievers on a Japanese menu. Silky cubes of tofu are dusted in potato starch, fried until they puff up with a delicate golden crust, then sat in a warm pool of savoury dashi broth. The contrast between the crisp coating and the custard-soft centre is what keeps everyone coming back.
The flavours are gentle but deeply satisfying — soy, mirin and dashi all soaking into that light crust, finished with fresh ginger, spring onion and a flurry of bonito flakes that dance in the steam.
It looks fancy, but at home it's genuinely simple. There are only a handful of ingredients, the broth comes together in five minutes, and the frying is quick. Perfect as a starter or a light dinner with rice.
