[From November Issue 2010]
Ingredients [Serves 2]
- 1 (300g) block momen (firm/cotton) tofu
- 1 tbsp flour
- Oil for deep-frying
<Sauce>
- 1/2 cup (or 1/2 tsp powder) soup stock
- 1 tbsp mirin (sweet cooking rice wine)
- 1 tbsp soy sauce
<Topping>
- 100g daikon radish
- 1 piece (10g) ginger
- 2 sticks banno negi (green onions)
- Flour is added just before frying. The flour will get more watery if you leave it for some time before frying.
- Kinu (soft/silken) tofu may be also used.
- Tofu may also be powdered with starch.
- Starched, deep-fried tofu has a smoother texture.
- Floured tofu will be crispier and have darker coloring.
- 1. Tofu: cut into 4 pieces then strain for about 15 minutes to drain excess water. (When rushed, then wrap in paper towel and microwave for 2 minutes.)
2. Daikon radish: grate and drain with strainer. Ginger: scrape skin then grate. Negi: chop finely.
3. Sauce: Mix ingredients in a pot and let boil.
4. Pour approximately 3 cm of oil into a deep frying pan. Lightly dab the tofu with paper towels to absorb the excess water, then lightly cover with flour, dusting off any extra.
5. Heat the oil to a high temperature (180°C) then deep-fry the tofu. Turn over when the batter turns golden, and completely remove when the tofu turns light brown.
6. Place fried tofu in a deep dish and garnish with toppings. Cover with sauce before serving.
[2010年11月号掲載記事]
材料(2人分)
- 木綿どうふ 1丁(300g)
- 小麦粉 大さじ1
- 揚げ油 適量
<かけ汁>
- だし(顆粒、小さじ半分)カップ1/2
- みりん 大さじ1
- しょうゆ 大さじ1
<薬味>
- 大根 100g
- しょうが 1かけ(10g)
- 万能ねぎ 2本
- 小麦粉は揚げる直前につけます。粉をつけて時間をおくと、とうふの水分でべたついてきます。
- 好みで絹ごしどうふでもかまいません。
- とうふにまぶす粉はかたくり粉でもよいです。
- かたくり粉で揚げたとうふは、つるりとした食感に仕上がります。
- 小麦粉は揚げたときの色がよく、香ばしく揚がります。
1. とうふは4つに切り、ざるにのせて15分ほどおき、自然に水を切ります。急ぐときは、とうふをペーパータオルで包み、皿にのせて電子レンジで約2分加熱します。
2. 大根はすりおろし、ざるにとって自然に水気をきります。しょうがは皮をこそげてすりおろします。万能ねぎは小口切りにします。
3. かけ汁は鍋に材料を入れ、ひと煮立ちさせます。
4. 揚げ鍋に約3cmの深さまで油を入れます。とうふの水気をペーパータオルで軽くおさえ、小麦粉を全体にまぶし、余分な粉をはたいて落とします。
5. 揚げ油を高温(180℃)に熱し、とうふを入れます。衣が薄く色づいてきたら裏返し、全体が薄茶色になったら取り出します。
6. 深めの器にとうふを盛り付け、薬味をのせます。かけ汁をかけてできあがりです。
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