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Agedashi Egg Tofu 唐揚蛋豆腐


[Ingredients] 材料

  • 2 rows of egg tofu 蛋豆腐 2 条

  • 10g dried bonito flakes 干鲣鱼片 10 克

  • 1.5tbsp light soy sauce 酱青 1.5 汤匙

  • 1tbsp mirin 日式料酒 1 汤匙

  • 1tsp sake 日式清酒 1 茶匙

  • 30g grated daikon 白萝卜丝 30 克

  • 1 stalk spring onion - thinly sliced 青葱 1 条 - 切片

  • Oil for deep frying 食用油

[Dashi] 鱼汤

  • 15g kombu 海带 15 克

  • 40g dried bonito flakes 干鲣鱼片 40 克

  • 2 cups water 水 2 杯

[Steps] 步骤

  1. Clean kombu by wiping with a damp cloth. Cut each kombu into 2pcs and cut slits on both edges. 用块湿布把海带擦干净。每片剪成两片,然后在边缘剪些裂缝。

  2. Place kombu in a saucepan. Pour water in and soak kombu for 3hrs. 把海带放进个锅里,加水,浸泡 3 小时。

  3. Discard kombu and add in bonito. Simmer for 30secs. 把海带丢掉。加入干鲣鱼片,用小火熬煮 30 秒。

  4. Drain and discard bonito. 把水过滤,干鲣鱼片丢掉。

  5. To the stock, add in soy sauce, mirin and sake, mix well. 必备好的鱼汤里,加入酱青,日式料酒和日式清酒,搅拌均匀。

  6. Remove tofu pacaking and slice them into 1inch thick slices. Deep-fry till golden brown. Drain on paper towels. 把豆腐从包装取出,然后切成 1 寸厚。炸至金黄色。把炸好的豆腐放在纸巾上,吸取多余的油。

  7. Place prepared sauce on a serving dish and place tofu over. Garnish with daikon, bonito and spring onion. 把必备好的酱放在个小盘里,放上豆腐,白萝卜,干鲣鱼片和青葱。

Adapted from The Meat Men. Video tutorial click here.


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