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.
揚げ出し豆腐を注文した。
I ordered agedashi tofu.
この店の揚げ出し豆腐は外がカリカリだ。
The agedashi tofu at this restaurant is crispy on the outside.
家で揚げ出し豆腐を作るときは、片栗粉をまぶしてから揚げる。
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 (potato starch) or 小麦粉 (wheat flour), deep-fried briefly, and served in a light 出汁-based sauce seasoned with 醤油 and 味醂.
COMMON TOPPINGS:
- 大根おろし: grated daikon radish
- 刻みネギ: chopped green onion
- おろし生姜: grated ginger
- 鰹節: bonito flakes
COMMON COLLOCATIONS:
- 揚げ出し豆腐を作る: to make agedashi tofu
- 揚げ出し豆腐を注文する: to order agedashi tofu
SIMILAR DISHES:
- 冷奴: chilled tofu — served cold without frying
- 湯豆腐: simmered tofu — gently boiled in kombu broth
- 厚揚げ: thick deep-fried tofu — fried without broth