Deep Fried Tofu & Aubergine (Agedashi)

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)
Serves 1 Prep: 10 min Cook: 10 min

Ingredients

Tofu (firm) 1/3 pack
Aubergines 3-4
Flour as required
Mooli (grated) as required
Ginger (grated) as required
Spring onions as required
Noodle broth (concentrated) as required

Method

1
In my restaurant, I use soft tofu but the firm one is easier to handle.
2
Pat dry the tofu on kitchen paper. Weigh down to get rid of all excess moisture. Cut into 4.
3
Peel the aubergines as thinly as possible.
4
Wash under cold running water, this will give it a beautiful jade colour. Peeling will also shorten the frying time. Cut the aubergine into bitesize pieces.
5
Dredge the tofu and aubergine pieces in flour and fry in 185C oil. Fry the aubergine first as this takes longer.
6
You'll see large bubbles as soon as you put in for frying, as soon as you see smaller bubbles, they will be fried ready. Remove and finish cooking on residual heat.
7
Make the soup following the noodle broth instructions.
8
Put the fried tofu and aubergine into a bowl and pour over the soup. Garnish with the grated ginger, mooli and spring onions before serving.

Tips & Note

●To make a home made noodle broth, put water, light soy sauce and mirin (5:1:1) in a pan; add some bonito flakes for 15-20 seconds before straining. Use dashi granules if you don't have bonito flakes.

Deep Fried Tofu & Aubergine (Agedashi)

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)

Serves 1

Prep: 10 min

Cook: 10 min

Ingredients

Tofu (firm) 1/3 pack
Aubergines 3-4
Flour as required
Mooli (grated) as required
Ginger (grated) as required
Spring onions as required
Noodle broth (concentrated) as required

Deep Fried Tofu & Aubergine (Agedashi)

Recipe ID :1265 Posted on 25 NOV 2015

Serves 1

Prep 10min
Cook 10min
views 1,628
printed 5

saved 2

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

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Ingredients

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1/3 pack
3-4
as required
as required
as required
as required
as required

Method

Prep
10min
Cook
10min
1
In my restaurant, I use soft tofu but the firm one is easier to handle.
2
Pat dry the tofu on kitchen paper. Weigh down to get rid of all excess moisture. Cut into 4.
3
Peel the aubergines as thinly as possible.
4
Wash under cold running water, this will give it a beautiful jade colour. Peeling will also shorten the frying time. Cut the aubergine into bitesize pieces.
5
Dredge the tofu and aubergine pieces in flour and fry in 185C oil. Fry the aubergine first as this takes longer.
6
You'll see large bubbles as soon as you put in for frying, as soon as you see smaller bubbles, they will be fried ready. Remove and finish cooking on residual heat.
7
Make the soup following the noodle broth instructions.
8
Put the fried tofu and aubergine into a bowl and pour over the soup. Garnish with the grated ginger, mooli and spring onions before serving.

Tips & Note

●To make a home made noodle broth, put water, light soy sauce and mirin (5:1:1) in a pan; add some bonito flakes for 15-20 seconds before straining. Use dashi granules if you don't have bonito flakes.

CHEF
iBUKi-London
I’ve got 4 recipes!
オーナーシェフ 星野直樹
IBUKI-LONDON
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A very popular udon in the Ise area of Japan, and so simple to make.
Udon noodles, Spring onions, Eggs, Ginger, 【Sauce】, Sake, Sugar, Soy sauce, Bonito flakes
CHEF
Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)
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Using the egg white separate from the yolk makes this batter really light and fluffy.
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Once you know the ratio of the ingredients, you can make this easily every time.
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CHEF

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