Agedashi Tofu | Classic Japanese Fried Tofu in Dashi Sauce

Agedashi Tofu is a traditional Japanese dish beloved in both home cooking and restaurants.

It’s made by lightly coating tofu in a thin layer of starch, deep-frying it until golden and crisp, then serving it in a warm, savory dashi broth. Though simple in appearance, it offers remarkable depth and elegance.

The outer layer is delicately crisp and fragrant, while the inside remains soft and silky.
As the tofu soaks up the refined dashi made from bonito flakes and kombu kelp, every bite releases a gentle harmony of textures — the satisfying crisp followed by a tender juiciness.

The subtle flavor of tofu and the umami-rich broth meld together beautifully, leaving a lingering sense of warmth and tranquility with each bite.
Topped with grated daikon, freshly grated ginger, or a hint of fragrant yuzu zest, it becomes even more refreshing and layered in flavor — a dish that can be enjoyed in any season.

It pairs perfectly with a bowl of rice or a glass of sake, offering the comfort of home-style Japanese cooking while carrying the refined grace of a fine dining experience.
Agedashi Tofu embodies the essence of Japanese cuisine — transforming the humblest of ingredients into something profound.
It is a dish where the quiet beauty of washoku truly comes to life.

 

The Democratic Spirit of Washoku

Agedashi Tofu is a dish that appears not only in home cooking and casual eateries, but also on the menus of refined kaiseki and ryotei restaurants.

This isn’t unique to Agedashi Tofu—many Japanese dishes, such as miso soup, tempura, chawanmushi (savory egg custard), and pickles, are served both in humble homes and in high-end Japanese restaurants. This phenomenon is often described as “the democratic spirit of washoku”—one of the defining characteristics of Japanese cuisine.

In many Western countries, fine dining has its roots in the culinary traditions of royal courts and aristocrats, forming a system quite distinct from that of home or everyday cooking. As a result, the dishes served at luxury restaurants often differ entirely from those found in ordinary households or casual diners.

In Japan, however, the boundary between home-style and high-end cuisine is remarkably low. Across social settings—home, casual, and fine dining—the same dishes often appear, and although elements such as ingredient quality, presentation, and choice of tableware differ, the underlying culinary philosophy and flavor remain the same.

This continuity arose as two culinary streams—the formalized cuisine of the samurai and upper classes and the highly developed commoner food culture—mutually influenced one another and gradually converged.
(Although Japan also had a form of court cuisine, it was highly ceremonial and had limited influence on the country’s broader culinary culture.)

When visiting Japan, try experiencing the same dish at restaurants of different price ranges—from casual diners to long-established ryotei. You’ll discover how creativity, craftsmanship, and aesthetic sense vary at each level, revealing the quiet depth and harmony that define Japanese cuisine.

 

Ingredients (Serves 1-2)

 

Instructions

1		Cut the tofu into bite-sized pieces. Wrap them in paper towels, press gently, and let rest for 15–20 minutes to remove excess moisture. Tip Firm (momen) tofu fries up crisp and holds its shape well, making it easier for beginners to handle. Silken (kinugoshi) tofu turns beautifully crisp on the outside and custardy inside, but it’s more delicate—handle with care. Tip Removing excess moisture helps the coating adhere and ensures a crisp texture when fried.
2		Prepare the coating. In a shallow tray or plate, combine potato starch and cake flour in a 1:1 ratio. For a lighter, crisper finish, you can use only potato starch. Tip Mixing potato starch and flour gives a thicker, slightly chewy, and more toasty coating, while using only potato starch makes it thinner and lighter—softening into a silky texture once soaked in the broth.
3		Pour oil into a pot to a depth of about 2–3 cm (about 1 inch) and heat to 170°C (340°F) over medium heat. Tip The oil is ready when small bubbles form around the tip of a chopstick.
4		Lightly coat the tofu with the flour mixture, dusting off any excess. Tip Coat just before frying—if left too long, the moisture will make the batter soggy and cause it to peel off.
5		Gently place the tofu into the hot oil. Tip Once added, do not touch the tofu for the first 30–60 seconds to allow the coating to set.
6		Fry for 2–4 minutes total at 170°C (340°F), gently turning to ensure all sides become golden and crisp.
7		Remove the tofu once crisp and fragrant. Drain well on a wire rack or paper towel to remove excess oil.
8		Make the dashi sauce. In a small saucepan, combine 150 ml (⅔ cup) dashi, 1 tbsp soy sauce, and 1 tbsp mirin. Bring just to a gentle simmer over medium heat, then remove from heat and keep warm. （See: How to Make Dashi (First Dashi)） Tip For an easier version, use mentsuyu instead of homemade dashi. Combine 50 ml (3x concentrated) mentsuyu, 150 ml water, and 1 tsp mirin in a small pot, bring to a light simmer, then remove from heat.
9		To serve, place the freshly fried tofu in a bowl and pour the warm dashi sauce over it. Garnish with grated daikon, grated ginger, chopped green onions, fried shishito peppers, and a touch of yuzu zest if desired.

 

Recipe Video: Watch How It’s Made