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Deep-fried Dashi (Broth) Tofu With Nameko Mushroom - Recipe Video

A simple and easy to understand recipe video shows how to make Deep-fried Dashi (Broth) Tofu With Nameko Mushroom.
It is a deep-fried dashi (broth) tofu covered with an ankake starchy sauce with plenty of nameko mushrooms, so you will feel hearty even with a little bit of tofu. The tofu is deep-fried only with a little oil, so you can easily make it when you want another side dish. You should definitely give it a try!
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Cook time

15 minutes

Ingredients
2 servings

  • Silk tofu
    100 g
  • Starch
    1.5 tbsp
  • Japanese honeywort
    10 g
  • Nameko mushroom
    60 g
  • (A)Water
    150 ml
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Soy sauce
    1.5 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1.5 tbsp
  • Starch and water mixture
    1 tbsp
  • Salad oil
    as needed

How to make

  1. Prepare. Rinse the nameko mushrooms and drain.
  2. 1. Cut the tofu into 4 equal pieces, place it on a heat-resistant plate lined with a paper towel, cover it with a paper towel, and microwave for about 1 minute and a half at 600W.
  3. 2. Roughly chop the Japanese honeywort.
  4. 3. Put the ingredient (A) and the nameko mushrooms in a pot and bring to a boil over medium heat. Turn off the heat once, add the starch and water mixture, and cook it over low heat while mixing until the sauce thickens.
  5. 4. Coat the starch evenly over the surface of Step 1.
  6. 5. Heat a 0.2-inch deep-fry cooking oil on a pan over medium heat and deep-fry Step 4 until crispy.
  7. 6. Serve Step 5 and 2 in a bowl, pour over Step 3 and it's ready to serve.

Tips for cooking

Make a starch and water mixture with the ratio of starch: water, 1:2. Please adjust the amount of starch you use according to the thickness of the mixture. You can use pastry flour instead of starch to coat the tofu. You can make it deliciously with firm tofu as well as silk tofu.

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