Английская Википедия:Agedashi dōfu

Материал из Онлайн справочника
Перейти к навигацииПерейти к поиску

Шаблон:Short description Шаблон:Italic title

Файл:Agedashi tofu, fried tofu with broth.jpg
Шаблон:Transl

Шаблон:Nihongo3 is a Japanese hot tofu dish. Soft or medium-firm silken tofu (Шаблон:Transl) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (Шаблон:Transl) made of dashi, mirin, and Шаблон:Transl (Japanese soy sauce), with finely-chopped Шаблон:Transl (a type of spring onion) and grated daikon or Шаблон:Transl (dried bonito flakes) sprinkled on top.[1]

History

Шаблон:Transl is an old and well-known dish. It was included in Japanese tofu cookbook entitled Шаблон:Transl (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu (Шаблон:Transl) and simmered tofu (Шаблон:Transl).

Other Шаблон:Transl dishes

While Шаблон:Transl is the best-known Шаблон:Transl dish, some other dishes may be prepared with similar techniques. These include Шаблон:Nihongo, using eggplant.

See also

Шаблон:Portal

References

Шаблон:Reflist

External links

Шаблон:Cookbook Шаблон:Commons category

Шаблон:Japanese food and drink Шаблон:Soy