Deep Fried Tofu In Sweet Fish Stock (Agedashi Tofu)

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New Asian Cuisine


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One 1-lb (500-g) block firm tofu, pressed

Potato starch or cornstarch

Oil, for deep-frying

¾ cup (185 ml) Fish Stock

4 tablespoons soy sauce

3 tablespoons saké

2 tablespoons mirin

¾ teaspoon sugar

Peeled and grated daikon (optional)

Peeled and grated ginger (optional)

Sliced green onions (scallions) (optional)

Dried bonito fish flakes (katsuobushi) (optional)

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