Japanese Fried Tofu in Kombu Dashi Broth
This Japanese fried tofu in kombu dashi broth combines all the best flavors of Japanese cooking into a quick, simple and delicious meal that can be on your table in around half an hour.
Calories: 471kcal
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.