Have you ever ordered agedashi tofu at a Japanese restaurant and thought to yourself… If only I could make this at home, I would eat it all the time. Well, you’re in luck! Because it’s actually really simple to make and I teach you step by step in this video. And what’s not to love about it? The light, airy, and crispy exterior that surrounds the soft and silky-smooth tofu inside. And it’s absorbing that delicate but flavorful sauce (more so a broth) that’s packed full of umami. Not to mention the different toppings that give it more depth and different textures that all somehow balance perfectly with each bite. Even non-tofu eaters say yes to this one. Probably a reason why it’s one of the most popular dishes at izakayas all around the world. Enjoy!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:44 What is Agedashi?
01:11 Ingredients
03:21 Preparation
07:34 Frying
10:24 Plating
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How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
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🐟DASHI POWDER
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🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
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🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.
30 июн 2024
