How to Cook Agedashi Tofu

Agedashi Tofu

Basic Ingredients:
2 cups dashi soup stock
2 tablespoons soy sauce
2 tablespoons mirin
4 tablespoons cornstarch dissolved in
1/4 cup cold water
1/4 teaspoon Aji-no-moto® Umami Seasoning
4 blocks firm tofu, washed and drained well
1/4 cup cornstarch (to coat tofu before frying)
oil for deep-frying
1 tablespoon grated ginger
2 tablespoons grated radish
1 tablespoon chopped spring onions


Cooking Methods
Combine dashi stock, soy sauce, and mirin in a pan and bring to boil.
When the sauce boils, add starch mixture and mix quickly.
Season with Aji-no-moto, mix well and set aside.
Cut each tofu in half and dredge with cornstarch.
Fry tofu in 350 F oil until it turns brown.
Place each fried tofu in a small dish and pour the sauce over it. Top with grated ginger grated radish and spring onions.
Makes 4-6 servings

Seafood Recipes: Scallop With Parmesan Crust

Scallop With Parmesan Crust

Ingredients:

• 1.5 pounds of sea scallops
• 3 tablespoons of melted butter (45ml)
• 8 wooden skewers

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Coating:

• 1/2 cup melba toast crumbs, finely crushed (125ml)
• 5 tablespoons of parmesan cheese, grated (45ml)
• 1 tablespoon of parsley, chopped (15ml)
• Paprika to taste

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Cooking Procedures:

• In a sealable bag, add all coating ingredients and shake well. Brush the scallops with melted butter and toss into baggie. Marinate in fridge for 30 minutes.
• Soak wooden skewers in cool water for one hour.
• Preheat grill to 400ºF.
• Skewer scallops through center of meat.
• With a well oiled cloth, wipe grill down to ensure that scallops don't stick. Place scallops onto grill and cook for 2 to 4 minutes per side.