Have you tried Japanese fried tofu before? It’s amazing. I would challenge even those of you who aren’t tofu fans to give it a try because it really is that tasty.
So how can we improve on the deliciousness that is Japanese fried tofu and turn it into a satisfying meal? Enter the kombu dashi broth.
Dashi is a type of stock, which is used to flavor many Japanese dishes. Usually it’s made from kombu, which is a type of kelp, and dried fish flakes.
Obviously, this version of dashi is fish free. In lieu of the traditional bonito and sardines, we add depth of flavor to the stock with the addition of mirin, soy sauce and shiitake mushrooms. These ingredients combine to create all the amazing flavors you need to make a good broth.
The best news of all is that it only takes around half an hour to prepare this dish, or perhaps a little longer if you’re going to prepare and fry the tofu yourself.
Look out for the pre-made Japanese fried tofu in specialty shops like Asian supermarkets or health food stores.
Japanese Fried Tofu in Kombu Dashi Broth
Ingredients
- 1 ounce kombu (dried kelp)
- 4 Cups water
- 6 Tablespoons soy sauce
- 6 Tablespoons mirin
- 2 teaspoons sugar
- 8 ounces packaged Japanese fried tofu or 8 ounces of firm tofu cut into cubes, dusted with cornstarch and fried until golden brown
- 4 shiitake mushroom caps sliced thin
- 1 green onion chopped
Instructions
- Pour the water into a medium pot and add the kombu.
- Bring to a very light simmer (do not boil) for 10 minutes. Remove the kombu with tongs and discard. Congratulations, you just made dashi!
- Add the soy sauce, mirin, sugar, shiitake mushrooms, and fried tofu. Simmer for 5 minutes.
- Season to taste with salt and pepper.
- Garnish with chopped green onion and serve immediately.
Nutrition
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Beg your pardon, but where’s the fried tofu recipe? This is just the broth?