Comments on: Agedashi Tofu: Fried Tofu in Dashi Sauce http://kanakoskitchen.com/2009/10/25/agedashi-tofu/ Great Japanese home cooking in Montreal that's way beyond sushi Mon, 06 Feb 2012 07:18:25 +0000 hourly 1 http://wordpress.com/ By: Coral http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-391 Thu, 04 Feb 2010 16:10:48 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-391 Thanks, Kanako! I found everything and we’ve made it twice in a row for dinner it was so good. It’s pretty much exactly like the version I had at the restaurant and I’m so happy I don’t have to go there anymore to satisfy my cravings. One thing about it though, right after eating it I’m full, but 2 hours later I’m ravenous again. Not really the kind of thing to make a meal out of. Comments regarding the recipe: a 5 cm piece of konbu didn’t seem like enough, so we added a 6 inch strip of it, took it out once it was soft and diced it up. Also, 180 degrees doesn’t seem hot enough. I really had to crank up the heat to get it to brown and be crispy. And I think a little sake would be nice, but we don’t have it around and it’s just fine the way it is. We added a little hot pepper. We can’t wait to try some of your other recipes, and are excited we’ve unlocked one of the mysteries of Asian food, dashi sauce! Once we had made it, I recognized the flavor. It will be fun to experiment. Thanks again!

]]> By: kanako http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-389 Thu, 04 Feb 2010 02:32:54 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-389 Hi Coral,
if you aren’t familiar with Asian cooking, buy just dashi and mirin.
If you live in Canada or in the US, Mirin will be very easy to find because it’s used for Teriyaki. In fact Mirin is surprisingly popular in Canada.
If you’re in Europe, sometimes Mirin is difficult to find or too expensive. In this case, use Sake mixed with a little bit of sugar.
And dashi or dashi-no-moto won’t be difficult to find in every Asian supermarket.
If you can get konbu, it would be better. However Konbu is usually a little bit expensive (even in Japan) and compared to Mirin and dashi, you use it less often. So you can pass it, I think.

]]> By: Coral http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-382 Wed, 03 Feb 2010 00:06:57 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-382 Hi Kanako,
I had some agedashi tofu at a restaurant that I’ve been craving ever since. I’ve been looking up recipes, and yours looks about as close as I’m gonna get. I’m kind of new to Asian cooking though. If I just go to the local Asian supermarket, will it be easy to find these items? Are they all in the spice section?
# Konbu – one 5 cm. piece
# Dashi – 1 teaspoon
# Mirin – 2 tablespoons

]]> By: kanako http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-209 Tue, 15 Dec 2009 00:13:21 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-209 Thank you for the research. I’m looking forward to your report.

The other day my camera stopped working after I took it out in the snow. So I can’t add more recipe.
As soon as I recover the camera, I’ll add some chicken recipe!

]]> By: Kepler http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-204 Sun, 13 Dec 2009 17:28:40 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-204 I am going to try it, but this leaves me wondering:
“For some reason, Chinese brands of tofu tend to fall apart when you try to cook them this way! Pick a Japanese or Korean brand.”
For some reason? It sounds as if either one or the other may have a substance that is not very kosher. Hm…I will check out the ingredients.
Anyway, I will try it this week.

I hope we get also some more paultry-related dishes. I love those!

]]> By: kanako http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-176 Mon, 30 Nov 2009 14:31:23 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-176 Wonderful! I’m very happy that you tried the recipe. Thank you for posting the photo!

]]> By: poutinepundit http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-175 Sun, 29 Nov 2009 21:14:57 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-175 http://farm3.static.flickr.com/2536/4145076986_c127ab0908.jpg

]]> By: poutinepundit http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-174 Sun, 29 Nov 2009 21:14:20 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-174 Tastes great with curry sauce! (Just kidding)

]]> By: kanako http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-85 Wed, 28 Oct 2009 03:28:31 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-85 I understand why people don’t like tofu in the West… people don’t realize how delicious tofu can be.

In fact, it’s difficult to get nice tofu in Montreal, a fact that can’t be helping.

Mostly, Tofu needs rebranding in the West. The first thing that comes into western people’s minds when they think about Tofu is “healthy”. The first thing that comes into Japanese people’s minds when we think about tofu is “delicious”!

I hope this recipe can help change the idea of tofu for at least some people!

]]> By: Mitchi http://kanakoskitchen.com/2009/10/25/agedashi-tofu/#comment-80 Tue, 27 Oct 2009 23:42:33 +0000 http://japanesekitchen.wordpress.com/?p=1405#comment-80 Oh wow, how did I miss this one?

I’ve always loved tofu…it’s tasty and healthy, and if you know where to get it, it’s not that expensive (at the local vietnamese shops, it’s $1 for 6 1inx2in blocks of fried tofu with seasonings), but very few people I know want to eat it. My mother is a fish and chicken type of person, and my husband doesn’t really like the texture. The only person who will eat Tofu I cook is my brother.

I will have to make this for my vegetarian friend though, because he claims to not like Tofu, but I don’t think he’s ever actually tried it.

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