Age Dashi
Another of Clara’s favorites, age dashi is a wonderful, classic Japanese dish of tofu, lightly battered in kudzu and then served in a simple dashi sauce with ginger.
Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients
1 cup cold water
4 Tbsp dashi granules
4 Tbsp soy or tamari sauce
2 Tbsp mirin
20 oz firm tofu, pressed and drained on paper towels
2 tsp kudzu starch (finely ground kudzu)
4 Tbsp all purpose flour
2 Tbsp fresh grated ginger root
4 Tbsp grated daikon radish optional
1/2 tsp kerzuri-bushi shavings optional
sesame or other oil for high heat
minced chives
Instructions
Prep the dashi. Place water in a pan with dashi granules and bring to a boil. Add the tamari (or soy sauce) and mirin and cook for one minute.
Mix kudzu with a little water to make a slurry. Slowly add the kudzu mixture to the dashi, while whisking constantly. The stark will thicken, taste and adjust seasonings. Set aside - you will rewarm before serving.
Fill one-third full with oil or use a deep fryer. Heat oil to 350, or until a cube of bread dropped in browns in 30 seconds. Dust tofu with flour. Add the tofu to the oil in small batches and cook until lightly golden. Remove tofu and drain on paper towels. Keep tofu warm while you cook the other batches.
Portion tofu between bowls and divide the dashi between them. Garnish with ginger, daikon, kezuri-bushi and chives.
Recipe Notes
Tofu nourishes the yin of the body, helping to calm and settle, while replenishing fluids. The kerzui-bushi and dashi are both deeply nourishing to the system without being too heavy. The ginger warms and aids the digest. The radish, ginger and kudzu help counter dampness that fried foods can lead exacerbate.
