Agedashi dōfu
Template:Short description Template:Italic title Template:Infobox food
Template:Nihongo3 is a Japanese hot tofu dish. Soft or medium-firm silken tofu (Template:Transliteration) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (Template:Transliteration) made of dashi, mirin, and Template:Transliteration (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or Template:Transliteration (dried skipjack tuna flakes) sprinkled on top.<ref>Template:Cite web</ref>
History
[edit]Template:Transliteration is an old and well-known dish. It was included in Japanese tofu cookbook entitled Template:Transliteration (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu (Template:Transliteration) and simmered tofu (Template:Transliteration).
Other Template:Transliteration dishes
[edit]While Template:Transliteration is the best-known Template:Transliteration dish, some other dishes may be prepared with similar techniques. These include Template:Nihongo, using eggplant.
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