Agedashi Dofu

     This is probably one of my most favorite comfort foods. You will notice that I say this about everything.  The problem is that I eat the whole block of tofu every time I make it, but maybe that isn't such a bad thing.  I first learned about Agedashi Dofu from a friend in graduate school who had just returned from a three year stint in Kyoto.  Oddly, at this time several people I just met had all returned from Japan after living there for several years, I guess I missed that memo.  Anyway, to my benefit they brought back with them a plethora of culinary delights, all of which are now part of my diet. 
      Age Dofu is fried tofu topped with a tentsuyu broth, diakon, spring onion, and katsuobushi (bonito fish flakes).  Tentsuyu is a combination of dashi (broth), mirin and soy sauce.  Dashi is often made from katsuobushi and is also the base for Miso soup.  Yes, miso in restaurants has bonito so all these years you thought it was vegetarian, it wasn't, sorry!.  However, you can also make it from dried mushrooms, usually shiitake but any will do.  I am going to give the dashi recipe and you can substitute or add dried mushrooms depending on whether or not you want to make this completely vegetarian.  I think once you make this you will find that it is a regular part of your meal planning. 

Dashi - 4 cups of dashi

Ingredients:

Bonito Flakes or dried Shiitake mushrooms

Kombu

Water - some people like using spring water, I don't really have a preference.

Directions:

     Place 4 cups of water in a pot along with Kombu.  If you can't find kombu you can leave it out but get it for next time.  It is a seaweed and adds a subtle underlying flavor.  You can soak it in the water overnight for more flavor development or just add to the pot at the time of making the dashi.  Next, add a good handful of bonito flakes and bring to a boil.  Reduce heat and allow to very gently simmer on low-med for about 20 minutes.  Strain and repeat for double dashi, you don't need to do this but some people like it for its more intense flavor.  If you are making this completely vegetarian substitute about 6 dried shiitake mushrooms for the bonito flakes.  You should be left with a very delicate broth.  For the tentsuyu you only need 1 cup.  Reserve the rest for miso soup.

Age Dofu

Ingredients:
One block of firm (not extra firm-very important) tofu
Potato starch or corn starch
Oil for frying
1 cup of Dashi (see above recipe)
2 tbsp Mirin
2 tbsp Soy sauce (I prefer Braggs Amino Acids)
Spring onion
Diakon root
Bonito flakes

Directions: 
     Wrap the tofu in 4-6 sheets of paper towel and place between two plates with a little weight on top, a can of soup or beans will do, for 15 minutes.  Cut the tofu into 8 to 10 cubes. While the tofu is draining, heat, medium to medium high, enough oil about a cup depending on your pan.  I use a medium cast iron pan, you want the oil to come up halfway on the tofu cubes. Once the tofu is drained and the oil is heated - coat the tofu cubes in the starch on all sides and place in the oil.  They don't need to be dredged, just well but lightly coated.  Do not do this ahead of time, the starch will absorb into the tofu and not get as crispy.  Fry the pieces (you may need to do in batches) for 2-3 minutes on each side.  Starch doesn't brown well so don't wait for that, if it browns then it looks better, yay!  Drain the pieces on paper towel or a rack.
     While your frying the tofu place the dashi, mirin and soy sauce in a small pot and bring to near boil then turn heat to low and keep the tentsuyu warm.
     Once the tofu is done frying place 2-4 pieces in a wide bowl and top with finely chopped spring onion greens, grated diakon, and a small handful of bonito flakes.  Omit the bonito for vegetarian option.  Ladle 1/4 - 1/3 cup of tentsuyu over the top and serve.  


As a side note, The David Lynch posted a video recently of himself making quinoa and broccoli.  I made it and am eating it for breakfast whilst I type up this recipe.  It's pretty good, I'll post it later.