Japanese · appetizer
Agedashi Tofu (揚げ出し豆腐)
Agedashi Tofu (揚げ出し豆腐) reads umami 5.8, salinity 4.6 and sweetness 3.4 on Palate's 0–10 flavor X-ray — a Japanese appetizer, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.6 / 10
- Sweet & Fruity — 3.7 / 10
- Sour & Bright — 1.3 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 2.6 / 10
- Aromatic & Spice — 3.2 / 10
The measured notes (of 18)
Umami 5.8 · Salinity 4.6 · Sweetness 3.4 · Funk & Ferment 3.0 · Allium 2.8 · Herbaceous 2.0 · Richness 2.0 · Warm Spice 2.0 · Nutty 1.9 · Floral 1.3 · Sourness 1.2 · Fruity 0.9 · Earthy 0.8 · Bitterness 0.7
What's in it (10)
- 14 oz silken
- 1/4 cup potato starch
- 2 cups vegetable oil
- 1 cup dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1/2 cup grated daikon
- 1 tsp grated ginger
- 2 scallions, sliced
- 2 tbsp bonito flakes
Time & effort: about 25 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 128.5 kcal, 4.1 g protein, 8.5 g fat, 9.3 g carbs
How it's cooked (3 steps)
- Press tofu dry, cut into blocks, and coat lightly in potato starch.
- Deep-fry at 180 degrees C until the exterior is crisp and lightly golden.
- Serve in a bowl of warm tentsuyu broth made from dashi, soy, and mirin, and top with grated daikon, ginger, scallions, and bonito flakes.
Dishes with a similar flavor shape
- Chicken Yakitori Skewers — Japanese
- Di San Xian (Three Earthly Treasures) — Chinese · Dongbei
- Beef and Broccoli (芥兰牛肉) — Chinese
- Yaki Udon with Chicken and Vegetables — Japanese
- Soy Sauce Chicken (See Yau Gai) — Chinese · Cantonese
Keep reading: what umami, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.