Deep-fried battered tofu soaked in dashi broth is called “agedashi tofu” in Japanese. This dish might not be very familiar to foreign travelers, but it’s actually quite common among Japanese people. It’s not something eaten every day but rather something that appears occasionally on the dinner table or is ordered at izakayas (Japanese pubs).
When ordering agedashi tofu at an izakaya, it’s often met with expressions like “Nice choice!” from dining companions. Because it’s not eaten frequently, it becomes a dish that people crave from time to time.
Agedashi tofu primarily features tofu as its main ingredient. Tofu is a widely known ingredient that is commonly consumed in Asia, made mainly from soybeans
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Tofu is typically enjoyed simply with soy sauce or ginger sprinkled on top, but agedashi tofu adds an extra step to the process.
Coat the tofu with potato starch or similar and deep-fry it in oil. Then, pour a savory broth over the fried tofu. The outer layer of the fried tofu is crispy while the inside remains soft and fluffy. The part covered in broth absorbs it, becoming moist and offering a different texture.
The consistency of the broth can vary, from thick to thin, adding to the originality of the dish.
You can find agedashi tofu in supermarkets’ deli sections or at izakayas. It might also be available at convenience stores, although it’s not very common.
It’s not widely available everywhere, so if you come across it, I highly recommend giving it a try. Remember, it’s best enjoyed warm, so if you find it at a store or convenience store, be sure to heat it up in the microwave!
In izakayas, agedashi tofu is on about 40% of the menus, based on my personal observation, so be sure to check the menu when you enter.
You can enjoy agedashi tofu anywhere in Japan, so I hope you encounter it during your travels!