It has been a while indeed. All the cooking and photographing but no blogging, on this space. A matter of all work and no play indeed.
I prepared Agedashi tofu for entree - for Christine and Ralf, who came for dinner at our home last night. It was a roaring success mainly because thry haven't had the dish before. They are not novice eaters. They are in fact good and well-seasoned foodies. But hey, even advanced foodies, at times, can miss Agedashi tofu. So, thank Goodness, I was saved by the bell.
I have no clue how to prepare this dish properly. But having read a few tips and recipes and paid a brief visit to the Japanese delicatessen, I improvised.
Funnily enough, it turned out suprisingly (and acceptably) delish.
Ingredients
Soft tofu (not silken but soft)
Rice flour
Japanese white bread crumbs
Bokito broth (I used the powder diluted in boiled water)
Mirin
Soy sauce
Seaweed
Japanese pickled ginger to garnish
Spring onions, thinly sliced to garnish
Preparation
I coated the diced tofu in rice flour, followed by the white bread crumbs. Then I shallow fried them in very little oil until all sides were golden. In a separate pan, I boiled some water and added the bokito seafood broth mix, 2 tablespoons of mirin and soy sauce (to taste). I then added the dried seaweed and brought the mix to boil. I poured the bokito seasoning broth over the fried tofu cubes and garnished with the pickled ginger and spring onions.
I love this dish for its simplicity, clean taste and of course, the fact that it made me look like a half-decent cook in front of my foodie friends.
I guess, with me, it is all about narcissism.
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