揚(あ)げ出(だ)し豆 腐(どうふ)

あげだしどうふ

noun

deep-fried tofu served in broth

1. deep-fried tofu served in broth

A traditional Japanese dish of lightly coated tofu that is deep-fried until crispy on the outside, then served in a warm dashi-based broth with toppings such as grated daikon and green onion.

揚(あ)げ出(だ)し豆腐(どうふ)を注文(ちゅうもん)した。

I ordered agedashi tofu.

この店(みせ)の揚(あ)げ出(だ)し豆腐(どうふ)は外(そと)がカリカリだ。

The agedashi tofu at this restaurant is crispy on the outside.

家(いえ)で揚(あ)げ出(だ)し豆腐(どうふ)を作(つく)るときは、片栗粉(かたくりこ)をまぶしてから揚(あ)げる。

When making agedashi tofu at home, you coat it in potato starch before frying.

A staple of Japanese home cooking and izakaya menus. The tofu is coated in 片栗粉(かたくりこ) (potato starch) or 小麦粉(こむぎこ) (wheat flour), deep-fried briefly, and served in a light 出汁(だし)-based sauce seasoned with 醤油(しょうゆ) and 味醂(みりん).

Common toppings

大根(だいこん)おろし: grated daikon radish
刻(きざ)みネギ: chopped green onion
おろし生姜(しょうが): grated ginger
鰹節(かつおぶし): bonito flakes

Common collocations

揚(あ)げ出(だ)し豆腐(どうふ)を作(つく)る: to make agedashi tofu
揚(あ)げ出(だ)し豆腐(どうふ)を注文(ちゅうもん)する: to order agedashi tofu

Similar dishes

冷奴(ひややっこ): chilled tofu — served cold without frying
湯豆腐(ゆどうふ): simmered tofu — gently boiled in kombu broth
厚揚(あつあ)げ: thick deep-fried tofu — fried without broth

Related Words

Compare: 冷(ひや)奴(やっこ) (chilled tofu)

Compare: 湯豆腐(ゆどうふ) (simmered tofu)

Compare: 厚揚(あつあ)げ (thick deep-fried tofu)

general

Added 2026.4.29 20:12 · Revised 2026.9.2 13:02

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