Enjoy cooking with recipe videos

Agedashi Tofu - Japanese Plum (Ume) Ankake Starchy Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Agedashi Tofu - Japanese Plum (Ume) Ankake Starchy Sauce.
Introducing deep-fried tofu (agedashi tofu) with Japanese plum (ume) ankake starchy sauce. Please enjoy it with plenty of ankake sauce with a moderate acidity of ume. You can change the amount and the type of Japanese pickled plum (umeboshi) if you like. The sauce also goes well with fried rice cake (mochi), so please try it out and we hope you like it!
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Firm tofu
    300 g
  • Starch
    2 tbsp
  • Frying oil
    as needed
  • Japanese picked plum (Umeboshi)
    1
  • Thick Sauce
  • Water
    200 ml
  • Noodle soup base (Mentsuyu)
    1 tbsp
  • Japanese style granulated soup stock
    1/2 tsp
  • Starch and water mixture
    1 tbsp
  • Nori seaweed
    as needed

How to make

  1. Prepare. Pour 1-inch depth of frying oil into a pot, and heat to 180°C (360°F).
  2. 1. Cut the firm tofu in half lengthwise, drain well with a paper towel, and coat with starch.
  3. 2. Deep-fry Step 1 in oil at 180°C (360°F) until both sides are crispy, then drain the oil.
  4. 3. Remove the Japanese pickled plum (umeboshi) seed and smash it.
  5. 4. Heat the ankake starchy sauce ingredients in a small saucepan over medium heat, add Step 3 and stir, add the starch and water mixture in a few batches, and remove it from the heat when the sauce thickens.
  6. 5. Place Step 2 on a plate, pour over Step 4, top with nori seaweed, and it’s ready to serve.

Tips for cooking

Please mix the starch with water at a ratio of 1:2. Adjust the amount accordingly to the thickness of your liking.

Recommended for you