Agedashi Tofu Recipe

Agedashi Tofu is one of the most common dish served in all Japanese Restaurants. We seldom order them because I'm not really a tofu fan and I only consume some type of tofu. Time for me to try making some at home! Here is our successful recipe.

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Serving for 2 or 4

Tofu Ingredients
1 block Silken Tofu / Soft Tofu
4 tablespoons Potato Starch / Corn Starch
Vegetable Oil (enough to submerge for deep frying)

1. Remove Silken Tofu from package and drain the Silken Tofu by wrapping tofu with 2-3 layers of paper towels then sandwich it with 2 plates to squeeze the liquid out. Leave it for approximately 15 minutes.
2. Remove Silken Tofu from paper towels and cut into 4 pieces.
3. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
4. Coat the Silken Tofu with Potato Starch / Corn Starch and deep fry until they turn light brown and crispy.
5. Remove the tofu and drain excess oil on a plate lined with paper towels.
6. Drain on paper towel–lined rack.

Sauce Ingredients
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Topping
2 teaspoons of chopped Green Onion / Scallion (Optional for color)
4 tablespoons of Dried Bonito Flakes (Optional)

To serve: Place the tofu in a serving bowl. Pour the sauce on the tofu. Garnish with the Toppings.

Some Extra Tips Below:
- Coat the Silken Tofu only before dropping it into the hot oil. This is to ensure there is just a layer of Potato Starch / Corn Starch.


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Japanese Tempura Corn Recipe

It's been a while since I cook up a Japanese meal at home. Eaten this Japanese Tempura Corn at one of the restaurant which cost us around $7 for an appetizer serving of less then 1 corn. Been telling myself to try to replicate the dish as my Japanese meal side dish. Here it is! Our successful Japanese Tempura Corn here to share with all our friends & followers.

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Serving for 3 to 4

Tempura Corn Ingredients
105g All Purpose Flour
35g Cornstarch
0.25 teaspoon Baking Soda
1 Egg
250ml Ice Water
2 Raw Corn (remove the Kernels from the cob)
Vegetable Oil (enough to submerge for deep frying)

1. In large bowl, whisk together flour, cornstarch, baking soda, egg and 125ml Ice Water.
2. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter.
3. Stir in corn. Place bowl in second bowl filled with more ice water. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
4. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
5. Gently drop batter 1 tablespoon at a time into hot oil, the batter will sink slightly then rise to surface.
6. Deep-fry until golden brown, about 3 minutes, flip the corn tempura to cook evenly.
7. Drain on paper towel–lined rack.

Dipping Sauce
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Some Extra Tips Below:
- To remove Kernels from the cob. use your dry thumb push it at one direction. If it's stubborn give it a tug to the left then to the right it'll come off. Reason to keep the Kernel as whole instead of cutting them off the cob is to keep the Tempura Corn juicy after it is deep fried.
- If you have Store Bought Tempura Sauce you may use them instead of making the Dipping Sauce.


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Side Dish Exploration ::: Korean Sweet Anchovies with Cucumber

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My favorite Korean side dish that I always ask for refill… there are few more… wait for me to explore & I’ll definitely share with all of you… for now is SWEET ANCHOVIES with CUCUMBERS…



Ingredients needed:::
1 tablespoon of Cooking Oil (Halal style) / 1 teaspoon of Lard (Non-Halal style)
Hand Full of Baby Anchovies
Half Hand Full of diced Japanese Cucumber
1 teaspoon of Fine Sugar

Steps~~~

Turn up the heat to Medium to warm up the pan and add in the Cooking Oil/Lard.
Throw in the Baby Anchovies to cook till lightly golden then add in the diced Japanese Cucumber & Fine Sugar. Stir till all sugar melt which will be just in time when the Baby Anchovies are golden and the cucumber as slightly cooked, I love my cucumber crispy!

Dish out to serve~ Enjoy… <3

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Side Dish Exploration ::: Mash Potatoes with Bacon bits

Being mash potatoes lovers wherever we go ''mash potatoes as side please~''

On 28 Nov 2010, after our relaxation afternoon at Belle Mare beach in Mauritius, being unable to decide where to head to for dinner, we went home to make made Baked BBQ Honey Chicken Wings, & Garlic Bread to go with instant mushroom soup. Not forgetting our carbohydrates, we made mash potatoes with bacon bits!

Ingredients:::
200g washed potatoes
1/4 tablespoon Salt
10g butter
35g hot milk
Salt to taste
A dash of pepper
Bacon bits

1. Put potatoes in a pot with enough water to cover them. Add 1/4 tablespoon salt. Bring to a boil, and simmer until potatoes are tender. Test by poking it with a fork.
2. Drain the potatoes and put aside to cool for a bit before peeling the potatoes.
3. Place all the peeled potatoes in a flat pan. Add butter, hot milk and mash the potatoes over low heat until a smooth texture is achieved. Then add salt and pepper to taste.
4. Dish out and serve with bacon bits.

The Reason we actually used bacon bits to make our mash potato dish special is because we both are crazy about Bacon!!! :)

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Deep-Fry Exploration ::: Home made 油炸鬼 You Zha Gui / Deep Fried Twisted Dough Sticks

After darling's delicious Beer Roast Chicken night that we had with Pauline & Ivan, who dropped by to share the joy, the leftover meat at the flavourful chicken bones, are put to good use to cook chicken porridge (recipe to be posted soon...). However, being far far away from home in Mauritius, we really didn't seems to see there are You Zha Gui or also known as You Tiao; in funny english name it could be call Deep-Fried Devils actual description would be Deep Fried Twisted Dough Sticks. Porridge without it would actually be lack of flavour.

Everyone also knows that each You Zha Gui/You Tiao nowadays can cost from RM0.70 to RM1.20 depending on the place and stall you purchase from! It’s easy to make & also extremely low cost. Not forgetting there are rumours that the stall would deep fry again & again with the same oil all day and just add fresh new oil if the oil is running low which would be actually unhealthy, with this it would better to have your own HOMEMADE You Zha Gui/You Tiao.

Here is what you need to prepare, it only cost a few dollars but you can make tons of it!

Ingredients::::

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

3.5 teaspoons Salt

1.25 cup water (Room Temperature)

Oil for deep frying

1. Mix all-purpose flour, baking soda & baking powder. Sieve them together into a mixing bowl to have fewer lumps when knead later.

2. Add Salt into the water & stir it until it dissolve.

3. Pour the salt water into the mixing bowl and knead the dough until it become elastic, should be firm enough to handle, and no lumps. If the dough is too wet & soft, add more flour. The kneading need not take longer then 2 or 3 mins.

4. Transfer the dough into a new bowl covered with a cold wet towel and let it sit for at least 4hours to up to 8hours at room temperature.

5. Prepare a wok of medium heated oil.

6. Sprinkle some flour on a flat surface best is near the stove. Scoop out some dough and rollout into 4 inches rectangular shape.

7. Use a back of a knife/cleaver to cut the dough into 1 inch wide strip.

8. Place 2 strips together, press down at the middle of the dough with a chopstick.

9. Slightly stretch the dough before dropping it into hot oil.

10. Deep fry till the You Zha Gui/You Tiao turns puffy and golden in colour.

11. Repeat step 6 to 10 with remaining strips.

Suggestion to place You Zha Gui/You Tiao on a paper to absorb the oil while it sits there to rest & cool.

It can be eaten by itself, or with all these suggestions that i have been eating since young~ milo, coffee, soya bean, and porridge!

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