Japanese Recipe for Deep Fried Tofu in Broth or Agesdashi Tofu
INGREDIENTS
- 1/2 small zucchini
- 1/2 baby eggplant
- 2 baby turnip
- 2 baby carrots
- 1 yellow squash
- 5 Japanese taro
Ingredients for Miso Sauce (for Dengaku) - 1 3/4 cups mirin
- 2 1/2 tbsp sugar
- 1 1/2 cups light soy sauce
- 1/3 cup sake
Ingredients for Black Miso - 1 tbsp sake
- 1/3 cup sugar
- 1 tbsp mirin
- 100g dark miso
Ingredients for White Miso - 2 tsp mirin
- 70g sugar
- 1 tbsp sake
- 100g saikyo miso
- How to make miso sauces (for dengaku): Combine all the ingredients into a saucepan
- Heat till sugar is all dissolved
- Remove from heat and allow to cool
- How to make white miso: Combine all the ingredients for white miso in a bowl and set aside
- How to make black miso: Combine all the ingredients for black miso in a bowl and set aside
- How to make assorted dengaku: Using a deep-fryer, deep fried the eggplant and zucchini
- Deep fried for about 4 mins
- Remove and drain on paper towel
- You can steam or boil the remaining vegetables till they are just about tender
- Using a brush, paint the eggplant and zucchini with black miso and broiled till you get golden brown
- Arrange the vegetables on a large platter
- Top the rest of the vegetables with the white miso sauce
- Pour the sauce for the dengaku into a separate dipping bowl and serve
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