Dish
Agebitashi
Deep-fried tofu in broth
Agebitashi is made by frying tofu and then simmering it in a broth made with dashi, soy sauce, and mirin. The dish is typically garnished with green onions and grated daikon. The tofu absorbs the flavors of the broth, giving it a savory and umami taste. This dish is a great option for vegetarians and vegans, as it is meat-free and dairy-free.
Origins and history
Agebitashi originated in Japan and has been a popular dish in Japanese cuisine for centuries. It is often served as a side dish or appetizer in Japanese restaurants.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of agebitashi, including adding other vegetables such as mushrooms or spinach. Some recipes also call for adding meat or seafood to the dish.
Presentation and garnishing
Agebitashi can be presented in a small bowl or on a plate. Garnish with green onions and grated daikon for added flavor and texture.
Tips & Tricks
To ensure the tofu is crispy, pat it dry with a paper towel before frying.
Side-dishes
Agebitashi can be served with a side of rice or noodles. It pairs well with a variety of Japanese dishes, such as sushi or tempura.
Drink pairings
Green tea or sake are great drink pairings for agebitashi.
Delicious Agebitashi recipes
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