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Home >> AGEMONO - DEEP-FRIED Recipes



170g hard tofu, 4T cornstarch, 30g daikon, 30g ginger, 3 stems of spring onion, some shichimi spice powder, 4 cups of

1T chicken broth, 4T water, 2 tsp soy sauce, 2 tsp sugar.


1. Add seasonings to a saucepan; Stir over a low heat till the sugar is dissolved; Turn off the heat.
2. Rinse and cut off both ends of spring onion; Chop.
3. Peel, rinse and grate daikon; Drain; Add some shichimi spice powder; Mix.
4. Add 4T cornstarch to a shallow plate.
5. Peel, rinse and grate ginger.
6. Pour 4 cups of oil oil to a heavy-based skilled; Bring to the boil over a high heat.
7. Drain tofu; Cut into pieces.
8. Dust the tofu with the cornstarch, brushing off any excess; Place on a wire skimmer and plunge in the oil; Deep-fry over a high heat till golden brown; Lift the tofu up; Rest on to a wire rack to drain (repeat the step 8 till the tofu is used up).
9. Arrange the tofu in serving bowls; Pour the broth from the step 1 into the bowls; Place a mound of the daikon mixture on top of the tofu; Place a mound of the ginger next; Garnish wiht the spring onion.