Agedashi Deep-Fried Tofu and Eggplant
- 1 block Tofu
- 2 small Eggplants
- 8 Shishito peppers
- 1 Katakuriko
- 200 ml Water
- 1 tsp Dashi stock granules
- 2 tbsp Soy sauce
- 2 tbsp Sugar
- 1/2 tsp Katakuriko
- 2 cm Daikon radish
- 1/2 tsp Grated ginger
- Microwave the tofu for about 3 minutes to get rid of the excess water.
- Wrap in kitchen paper towels and put on a sieve.
- When it's completely cooled, change the paper towel and re-wrap.
- Take the blossom ends off the eggplants and cut in half lengthwise.
- Score the skin in about 3 mm intervals, taking care not to slice all the way through.
- Pierce the shishito peppers several times with the tip of your knife.
- Wipe off the moisture from the eggplant and shishito pepper.
- Cut the well drained tofu into 3rds vertically and into 5ths horizontally.
- If you prefer you can cut them into bigger cubes.
- Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes.
- Add the grated daikon radish (juice and all) and grated ginger and mix well.
- Heat up the frying oil to about 180F C ; put in the eggplant skin side down and deep fry.
- About 20 to 30 seconds is enough.
- Follow up by frying the shishito peppers, and drain off the oil from both.
- Coat the tofu from Step 4 all over with katakuriko, and deep fry.
- When the surface becomes crisp, hardened, and golden brown it's done.
- Put the fried tofu on serving plates.
- Twist and press on the eggplants so that the slices fan out, and put on the plate.
- Add the shishito peppers.
- Addendum to Step 8: Fan out the eggplant while pressing it as in the photo.
- It's hot so be careful.
- Quite a lot of oil will come out of it.
- Drizzle on plenty of the sauce you made in Step 5, and it's done.
- If you like it piping hot, re-heat the sauce in the microwave before pouring it on.
- The sauce is rather strongly flavored, so please pour it on just before eating.
eggplants, peppers, katakuriko, water, granules, soy sauce, sugar, katakuriko, radish, ginger
Taken from cookpad.com/us/recipes/170507-agedashi-deep-fried-tofu-and-eggplant (may not work)