Agedashi Tofu & Nasu (Crispy Dashi-Bathed Tofu & Eggplant with Grated Daikon & Ginger) – Authentic Japan Recipe
Izakaya classic: shatteringly crisp outside, custardy inside, sitting in a shallow pool of warm ginger dashi.
- Country of Origin
- 🇯🇵 Japan (East Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Potato-starch crisped tofu cubes and eggplant wedges, Warm savory kombu-shiitake dashi broth, Grated daikon radish, Freshly grated ginger, Mirin
Ingredients for Agedashi Tofu & Nasu (Crispy Dashi-Bathed Tofu & Eggplant with Grated Daikon & Ginger) (4 Servings)
- 1.25 lbs (or 2.5 cups) potato-starch crisped tofu cubes and eggplant wedges, prepped into bite-sized pieces
- 1.5 cups warm savory kombu-shiitake dashi broth, washed and trimmed
- 1 cup grated daikon radish
- 1 medium onion and 3 cloves garlic, finely minced with freshly grated ginger
- 1.5 tbsp traditional Japan seasoning (mirin, soy sauce, scallions, nori strips)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and freshly grated ginger for 2–3 minutes until softened and fragrant.
- Add potato-starch crisped tofu cubes and eggplant wedges and warm savory kombu-shiitake dashi broth along with mirin, soy sauce, scallions, nori strips, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with grated daikon radish and serve straight from the skillet.