Agedashi with buckwheat noodles

Ingredients: (serves 4)
    8 dried shitake mushrooms
    1 tsp dashi granules
    20ml (1 tbs) light soy sauce
    20ml (1 tbs) dark soy sauce
    40ml (2 tbs) mirin
    1/2 tsp sugar
    1 tsp cornflour
    1 carrot, peeled, thinly sliced
    2 shallots, thinly sliced
    60ml (1/4 cup) vegetable oil
    300g firm tofu, quartered
    1 tbs flour, to dust
    200g soba noodles, cooked, drained
  1. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Set aside.

  2. Place dashi in a pan with 250ml hot water over medium heat. Add the sauces, sugar, cornflour and mushrooms. Simmer for 3 minutes, then add the carrot and shallots.

  3. Heat oil in a non-stick pan over medium-high heat. Pat tofu dry with paper towel, then dip in flour that has been seasoned with salt and pepper. Fry tofu for 1 minute each side until golden.

  4. Place noodles in bowls, add a piece of tofu and pour over broth.


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