Japan Sake and Shochu Makers Association | JSS
Deep-fried, golden brown, absolutely delicious!
In Fukui Prefecture, fried bean curd and other soy products are often eaten, with fried tofu being the most consumed in Japan. This recipe is based on the popular Fukui snack “Ageyaki”! Soy products are rich in protein and isoflavones, and are attracting attention for their diet and skin beautifying effects. Although fried tofu is more voluminous and oily than tofu, eating it with grated radish refreshes the palate and, best of all, it tastes great!
This delicious snack is perfect with light and smooth types of sake, as it pairs well with the tofu to leave a refreshing aftertaste!
|1 piece of deep-fried tofu|
|100g of daikon radish|
|A pinch of chives|
|A dash of soy sauce|
Use paper towel to absorb oil from the deep-fried tofu and cut it into bite-size pieces. Cut chives into small pieces and grate daikon radish.
Cook the deep-fried tofu from (Step 1) in a non-stick pan until brown.
Place in a bowl, sprinkle with grated daikon and spring onion, and serve with soy sauce.
Tip: Absorbing the oil from the deep-fried tofu with kitchen paper is the key to a beautiful brown color!