How to make Agedashi tofu & sauce.(Deep-fried tofu recipe)揚げだし豆腐の作り方(レシピ)

■This time is a recipe for Agedashi tofu & sauce.(Deep-fried tofu recipe)揚げだし豆腐の作り方(レシピ)
▼Agedashi tofu & sauce.(Deep-fried tofu recipe) [2-3 servings]
[Ingredients]
・Tofu : 300-400ｇ(*You can use either "Silken Tofu" or "Firm Tofu" for tofu. Please use your favorite tofu.)
・potato starch : some
[Types of Tofu]
Kinugoshi tofu (Names in Japan)= soft tofu / silken tofu　*soft
Momen tofu (Names in Japan)= Firm tofu / Medium firm tofu　*Elastic and firm
[Agedashi tofu sauce]
・Water: 150g
・Dashinomoto : 1g (Bonito fish soup stock)
・Soy sauce : 20g
・Mirin: 20g
・Sugar : 4g
[Toppings / seasonings]
・Grated daikon radish
・Grated ginger
・Green onion
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▼Harima's Recipe Official Website
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・"How do you make Japanese food?"
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An introduction video of Japanese cuisine that can be easily cooked.
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*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
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■今回は、プロが作る「揚げだし豆腐」の簡単な作り方を紹介します。
▼揚げだし豆腐（レシピ）2-3人前
[材料]
・豆腐 : 1丁（300-400g）*絹でも木綿でも可。
・片栗粉 : 適量
[揚げ出し豆腐の出汁]
・水 : 150g
・だしの素 : 1g
・醤油 : 20ｇ
・みりん : 20g
・砂糖 : 4g
[調味料 / 薬味]
・大根おろし
・おろし生姜
・青ネギ
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簡単に作ることができる日本料理の紹介動画です。
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[@harumarecipe]

Thank you for watching!
I made a video of "Agedashi tofu / Deep-fried tofu and sauce".
You can use either "Silken Tofu" or "Firm Tofu" for tofu.
Please use your favorite tofu.
I hope this helps you (´ ▽ ｀ *)!

[@jakikedawen]

Thank you so much for this recipe. We had for dinnee and it was delicious 😊

[@harumarecipe]

Arigato! \(*´▽｀*)/ Thank you!

[@feastfortwo]

Tofu is my favourite ingredient. I like all kind of tofu dished. I need to make this. Just subscribed. Thanks for this video! Stay blessed❤

[@harumarecipe]

Arigato! \(*´▽｀*)/ Thank you!

[@reno-koreanfoodlover6569]

I love your enthusiasm!

[@harumarecipe]

Thank you! (´ ▽ ｀ *)

[@merlin51h84]

Question, why use grams as a measurement for liquids? Otherwise very eay to follow recipe.

[@harumarecipe]

Konnichiwa!
I weigh in grams simply because I like to!
And I also consider it an advantage when cooking to have less dishes to wash.
I have also cooked with tablespoons, teaspoons, grams, 1 cup, ml, cc, etc.
In the restaurant where I work, we mainly measure in grams.
Therefore, I am used to cooking in grams.
Arigato! \(*´▽｀*)/