How to make Agedashi Tofu

Why cooks start here

Agedashi Tofu is cooked the way izakaya cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Agedashi Tofu is a beloved staple in the realm of izakaya dining, where it is crafted with a deft hand and shared among friends over casual conversation. This home version captures the essence of its origins, bringing the flavors and textures of the izakaya table to your own kitchen. Here, the salt is judged by hand, and the tofu is treated with generous care, creating a dish that welcomes sharing. The dish offers a delightful contrast of textures: the tofu is lightly coated in potato starch, providing a crisp exterior that gives way to a silky interior. Bathed in tentsuyu and adorned with grated daikon and scallions, each bite is a harmonious blend of savory and fresh, inviting you to relish its simple yet profound flavors.