This professional technique
Agedashi sesame tofu
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Amber-glazed sauce
Light soy sauce
0.5
Dark soy sauce
0.5
Mirin
1
Dashi (bonito)
7
Grated turnip
to taste
How to make Agedashi sesame tofu
How to make Agedashi sesame tofu
This dish is made delicious by frying sesame tofu that has firmed up slightly after time in the refrigerator. Since some of the sesame aroma has faded by that point, the idea is to add fragrance back by topping it with various ingredients. When frying, coat it firmly with potato starch and let it sit for a bit before frying -- that keeps the coating from peeling off. For the vegetables that go into the five-color grated-radish sauce (goshiki mizore-an), let them soak up flavor first before combining them with the sauce.
1. Cut the sesame tofu into pieces, coat with potato starch, and deep-fry.
2. Half-fry the roll (maki) in oil.
3. Let the ginkgo nuts, sweet potato, and wood ear mushroom (kikurage) soak up flavor.
4. Combine the ingredients into a tortoiseshell sauce (bekko-an), and top with shredded ginger threads (mogusa shoga).
Want to check the seasoning blend before you cook?
COMMENT
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's Technique! is the feature that carefully explains such dishes using close-up photos of the chef's hands. Being able to make your guests gasp in surprise is the true reward of being a chef.