Japanese · beginner
Crispy Eggplant And Tofu Agedashi In Dashi Broth
Lightly dusted tofu and eggplant fried until crisp, served submerged in a warm, fragrant kombu-bonito savory dashi sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Press tofu cubes gently with paper towels to absorb excess moisture.
- 02
Combine dashi stock, soy sauce, honey, and rice vinegar in a small saucepan; simmer for 2 minutes then keep warm over low heat.
- 03
Dust tofu cubes and eggplant chunks lightly and evenly with potato starch right before frying.
- 04
Heat vegetable oil in a deep skillet to 175°C (350°F).
- 05
Fry eggplant chunks for 3 minutes until tender and deep purple; transfer to paper towel-lined plate.
- 06
Fry coated tofu cubes for 4 minutes, turning gently until light golden and crisp on all sides.
- 07
Divide crispy tofu and eggplant into individual bowls, pour warm dashi broth around them, and garnish each with grated daikon radish.
A LITTLE KITCHEN KNOW-HOW
Agedashi Shallow Frying
Coating soft proteins in delicate starch layers creates a crisp outer shell that absorbs rich broth without losing texture.
Notes from the kitchen
- Coat tofu with potato starch immediately before putting into oil so starch does not absorb moisture and become soggy.
- Pour broth around sides rather than directly over tofu to maintain top crust crispness.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
