Agedashi Tofu

Agedashi tofu is soft tofu dusted in starch, deep-fried, and set in a warm dashi broth. It is a standard izakaya starter in Japan — a hot, savoury small plate that arrives early in the meal.

What it really is

Silken or soft tofu is drained, cut into cubes and rolled in potato starch. Fried briefly in hot oil, the starch sets into a thin, almost translucent skin while the inside stays custard-soft. The cubes go into a shallow bowl and tentsuyu — dashi seasoned with soy sauce and mirin — is poured around them, never over them.

The contrast is the whole dish. The coating should still give slight resistance where the broth reaches it. A piece that has stood too long goes uniformly soft, and then it is only tofu in stock.

How it is served

• Two to four cubes in a shallow bowl, the broth barely covering the base.
• Topped with grated radish, sliced spring onion, grated ginger and often bonito flakes.
• Immediately, while the coating is still intact, eaten with chopsticks.

How to write it on the menu

• Say that it is deep-fried. Guests read tofu as the light option, and this one is not.
• Classic tentsuyu is made with dashi, which contains fish; a kombu-only broth makes the dish vegan.
• The bonito flakes on top are fish as well, and are easy to leave off on request.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.