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Agedashi Dofu (for 2)

1 cake soft silk tofu (not pressed)
2 Tbsps kudzu/potato starch/cornflour/white flour/wholemeal
oil for deep-frying
3/4 cup light, unsalted stock
1 Tbsp soy sauce
1 Tbsp mirin
2 Tbsps green onion, finely chopped
2 tsps finely grated ginger

Mix the stock, soy, and *mirin* together for the sauce. Bring to
the boil and keep hot.

Heat the oil to 180degC or 350degF and spread the flour on a plate.
(I'd like to try this with crunchy British-style stoneground flour.)

Note that this is one of the very few dishes where you DON'T press
the tofu first--the moisture should be sealed in by the coating.
Cut the tofu into four squares, pat two of them very dry with paper
towels, roll them gently in the flour to cover all surfaces well,
nudge off the excess flour, and slide them straight into the hot
oil. Keep them turning and fry them for about 7 minutes until
they're golden and crispy. Have the next two ready to go when you
take the first batch out
(very carefully, with a wide strainer). Drain on paper towels.

One serving is two cakes with a pile of green onion and ginger on top,
with the sauce poured over or served in a separate bowl as a dip.

White Miso Dressing

2/3 cup sweet white miso
3 Tbsps sake
3 Tbsps mirin
1 egg yolk
A little stock, if necessary
One of: grated lemon peel, or grated ginger, or *shichimi* (seven-spice
mixture), or *sansho* pepper, or toasted sesame seeds (or chives?)

Over a very gentle heat, gradually mix the *sake* and *mirin* into
the miso. Stir in the egg yolk. Stir and heat gently for a couple
of minutes until smooth and creamy, adding a little stock only if
it looks too solid. Remove from heat.

A dollop of this is usually served on a simmered vegetable, such
as *daikon*, with the seasoning sprinkled over.


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