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Japanese Plum (Ume) Flavored Agedashi-Tofu With Shiro-Dashi - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Plum (Ume) Flavored Agedashi-Tofu With Shiro-Dashi.
This is an introduction to the arranged deep-fried tofu (agedashi-tofu) with the flavor of Japanese plum (ume). This is a refreshing dish with a crispy deep-fried tofu and ume sauce. Perfect as a side dish or as a finger food to go with alcohol. You can easily cook with a Japanese versatile dashi base (shiro-dashi), so please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Firm tofu
    300 g
  • Starch
    2 tbsp
  • Frying oil
    as needed
  • Noodle Soup
  • Water
    300 ml
  • Japanese versatile dashi base (Shiro-dashi)
    2 tbsp
  • Japanese pickled plum paste (Bainiku)
    2 tsp
  • Grated daikon radish
    60 g
  • Green shiso leaves
    2 sheets

How to make

  1. Prepare. Cut off the green shiso leaves stem.
  2. 1. Thinly slice the green shiso leaves.
  3. 2. For the firm tofu, cut it into 6 equal pieces and pat dry with a paper towel.
  4. 3. Spread the starch on a tray and coat Step 2 evenly.
  5. 4. Pour 1-inch depth of frying oil into a pot, heat to 170℃ (340°F), and add Step 3. Deep-fry for about 2 minutes until the batter becomes crispy, then drain the oil.
  6. 5. Add the noodle soup (tsuyu) ingredients to another pot, bring to a boil over medium heat, and remove it from the heat.
  7. 6. Transfer Step 4 to the bowls, pour over Step 5, top grated daikon radish, and Step 1, and it's ready to serve.

Tips for cooking

The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking. Please adjust the amount of seasonings to your liking. You can make it with the silk tofu instead of the firm tofu.

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