Recipe of Perfect Agedashi Tofu Mushroom Sauce

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The ingredients needed to make Agedashi Tofu Mushroom Sauce:

1. Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
2. Prepare Oil for frying
3. Make ready Potato Starch Flour
4. Prepare 1 Spring Onion *finely chopped
5. Take <Sauce>
6. Take 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
7. Get 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
8. Get 4 tablespoons Soy Sauce
9. Take 4 tablespoons Mirin
10. Get 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Instructions to make Agedashi Tofu Mushroom Sauce:

1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
4. Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

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