Wednesday, March 26, 2003


Dashi sauce gives
fried tofu a lift

This dish was prepared by Hiroshi Fukui of L'Uraku restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Agedashi Tofu

9 ounces (1-1/4 cups) dashi
1/4 cup EACH light soy sauce and mirin
1 block soft tofu
1/2 cup potato starch
4 cups vegetable oil
>> Garnish:
2 tablespoons EACH grated daikon, ginger and sliced green onions
1 tablespoon ume purée

Bring dashi, shoyu and mirin to a boil; remove from heat.

Heat oil to 360 degrees. Cut tofu into 8 blocks and coat lightly in potato starch. Deep fry 4-6 minutes until outside is crispy.

Place tofu blocks side by side in 4 bowls and garnish with daikon, ginger and green onions. Pour sauce from the side halfway up each tofu block. Serves 4.

Nutritional information unavailable.

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