Name: TOKYO GRILL at North Yorks Agedashi Tofu Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g soft (silken) tofu; 1 cup potato starch (or cornstarch); 2 tbsp all-purpose flour; 160 ml ice-cold water; 1 tsp fine sea salt; 500 ml neutral oil for deep frying; 300 ml dashi stock (ichiban dashi); 2 tbsp light soy sauce (usukuchi or regular); 2 tbsp mirin; 1 tbsp sake; 1 tsp granulated sugar; 3 tbsp grated daikon (optional, well-drained); 2 tbsp chopped scallions (green parts); 5 g dried bonito flakes (katsuobushi); 1 tbsp shredded nori (optional); 2 toothpicks toothpicks or kitchen twine (optional, for pressing)

Method

Tofu & Batter

Prepare and drain tofu

Line a shallow tray or cutting board with paper towels. Carefully remove the soft tofu from its packaging and place it on the paper towels. If block is large, cut into 6 evenly sized cubes (about 6–7 cm/2.5 in). Cover the top with more paper towels and place a light weight (a small plate or bowl with a can) for 10–15 minutes to press out excess water. For very delicate silken tofu, press more gently and shorten time to avoid breaking.

Make the batter

In a medium bowl combine potato starch and all-purpose flour. Add the ice-cold water and stir briefly with chopsticks or a fork until just combined — small lumps are okay. Cold water keeps the batter light and creates a crisp exterior. Add the teaspoon of salt and mix once.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 4–5 cm (1.5–2 in). Heat over medium-high until the oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly but not brown instantly.

Coat and fry tofu

Pat the tofu pieces dry with fresh paper towels. Dust each piece lightly and evenly with potato starch (this helps batter adhere). Dip each tofu cube briefly into the batter to coat all sides, letting excess drip back into the bowl. Carefully lower tofu into the hot oil with a slotted spoon or spider strainer. Fry in batches without overcrowding for 2.5–3.5 minutes, turning gently as needed, until the exterior is set and pale golden. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (100°C / 210°F) while you finish the sauce and remaining pieces.

Dashi-based Sauce (Atsu-jiru)

Combine and warm sauce

In a small saucepan combine the dashi stock, light soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 1–2 minutes to marry flavors, then remove from heat. Taste and adjust: add a little more soy for saltiness or a splash more mirin for sweetness if desired.

Keep warm

Keep the sauce warm until ready to serve. The sauce is traditionally served hot or warm poured over the fried tofu so it slightly softens the crust.

Garnishes & Finish

Assemble

Place 1–2 fried tofu pieces on each serving dish (for 4 servings use 2 pieces each). Spoon a few tablespoons of the warm dashi-based sauce over and around the tofu so it pools but does not drown the crisp entirely. Top each piece with about 3/4 teaspoon of grated daikon (well-drained), a sprinkle of chopped scallions, a pinch of shredded nori if using, and finish with a generous pinch of bonito flakes.

Serve

Serve immediately so the tofu retains some crispness while the interior stays silky. Bonito flakes will dance from the steam, and the sauce will slightly soften the outer crust for the classic agedashi texture contrast.