Agedashi dōfu
Agedashi dōfu ( 揚げ出し豆腐 , "Lightly deep-fried tofu") is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top. [1]
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
29186 characters 4 sections 3 paragraphs 8 images 127 internal links 1 external links |
agedashi 0.541 dōfu 0.406 tofu 0.351 1782 0.135 agedashinasu 0.135 dusted 0.135 entitled 0.135 hyakuchin 0.135 kinugoshi 0.135 yudofu 0.135 揚げ出し茄子 0.135 揚げ出し豆腐 0.135 lightly 0.118 hiyayakko 0.115 silken 0.115 |
Agedashi dōfu ( 揚げ出し豆腐 , "Lightly deep-fried tofu") is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top. [1] |
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| 2017 |
29103 characters 4 sections 3 paragraphs 8 images 127 internal links 1 external links |
agedashi 0.591 tofu 0.384 1782 0.148 agedashinasu 0.148 dusted 0.148 entitled 0.148 hyakuchin 0.148 kinugoshi 0.148 yudofu 0.148 揚げ出し茄子 0.148 揚げ出し豆腐 0.148 lightly 0.129 hiyayakko 0.126 silken 0.126 shō 0.126 |
Agedashi dofu ( 揚げ出し豆腐 agedashidōfu , "Lightly deep-fried tofu") is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top. [1] |
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| 2016 |
29103 characters 4 sections 3 paragraphs 8 images 127 internal links 1 external links |
agedashi 0.560 tofu 0.485 1782 0.140 agedashinasu 0.140 dusted 0.140 entitled 0.140 hyakuchin 0.140 kinugoshi 0.140 yudofu 0.140 揚げ出し茄子 0.140 揚げ出し豆腐 0.140 lightly 0.122 hiyayakko 0.119 silken 0.119 shō 0.119 |
Agedashi tofu ( 揚げ出し豆腐 agedashidōfu , "Lightly deep-fried tofu") is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top. [1] |
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| 2015 |
29129 characters 4 sections 3 paragraphs 8 images 128 internal links 1 external links |
agedashi 0.754 tofu 0.373 age 0.126 rendaku 0.108 1782 0.108 dusted 0.108 dōfu 0.108 entitled 0.108 hyakuchin 0.108 kinugoshi 0.108 yudofu 0.108 揚げ出し茄子 0.108 揚げ出し豆腐 0.108 hiyayakko 0.092 silken 0.092 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top. [1] |
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| 2014 |
29129 characters 4 sections 3 paragraphs 8 images 128 internal links 1 external links |
agedashi 0.754 tofu 0.373 age 0.126 rendaku 0.108 1782 0.108 dusted 0.108 dōfu 0.108 entitled 0.108 hyakuchin 0.108 kinugoshi 0.108 yudofu 0.108 揚げ出し茄子 0.108 揚げ出し豆腐 0.108 hiyayakko 0.092 silken 0.092 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top. [1] |
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| 2013 |
27829 characters 3 sections 3 paragraphs 8 images 127 internal links 1 external links |
agedashi 0.754 tofu 0.373 age 0.126 rendaku 0.108 1782 0.108 dusted 0.108 dōfu 0.108 entitled 0.108 hyakuchin 0.108 kinugoshi 0.108 yudofu 0.108 揚げ出し茄子 0.108 揚げ出し豆腐 0.108 hiyayakko 0.092 silken 0.092 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top. [1] |
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| 2012 |
25304 characters 2 sections 4 paragraphs 7 images 130 internal links 0 external links |
agedashi 0.759 tofu 0.375 age 0.127 rendaku 0.108 1782 0.108 dusted 0.108 dōfu 0.108 entitled 0.108 hyakuchin 0.108 kinugoshi 0.108 yudofu 0.108 揚げ出し豆腐 0.108 hiyayakko 0.092 silken 0.092 shortened 0.092 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top. |
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| 2011 |
25703 characters 3 sections 4 paragraphs 7 images 131 internal links 0 external links |
agedashi 0.759 tofu 0.375 age 0.127 rendaku 0.108 1782 0.108 dusted 0.108 dōfu 0.108 entitled 0.108 hyakuchin 0.108 kinugoshi 0.108 yudofu 0.108 揚げ出し豆腐 0.108 hiyayakko 0.092 silken 0.092 shortened 0.092 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi also known as bonito flakes (dried fish) are sprinkled on top. |
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| 2010 |
24748 characters 1 sections 3 paragraphs 7 images 130 internal links 0 external links |
agedashi 0.577 tofu 0.457 age 0.169 1782 0.144 dusted 0.144 dōfu 0.144 entitled 0.144 hyakuchin 0.144 kinugoshi 0.144 yudofu 0.144 揚げ出し豆腐 0.144 hiyayakko 0.123 silken 0.123 shortened 0.123 shō 0.123 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu , often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi also known as bonito flakes (dried fish) are sprinkled on top. |
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| 2009 |
7519 characters 1 sections 3 paragraphs 4 images 22 internal links 0 external links |
agedashi 0.586 tofu 0.465 age 0.171 1782 0.146 dusted 0.146 dōfu 0.146 entitled 0.146 hyakuchin 0.146 kinugoshi 0.146 yudofu 0.146 揚げ出し豆腐 0.146 hiyayakko 0.125 silken 0.125 shortened 0.125 shō 0.125 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu , often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ), grated daikon or katsuobushi . |
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| 2007 |
7434 characters 1 sections 3 paragraphs 4 images 21 internal links 0 external links |
agedashi 0.588 tofu 0.466 age 0.172 1782 0.147 dusted 0.147 dōfu 0.147 entitled 0.147 hyakuchin 0.147 kinugoshi 0.147 yudofu 0.147 揚げ出し豆腐 0.147 hiyayakko 0.125 silken 0.125 shortened 0.125 shō 0.125 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu , often shortened to age tofu or age dofu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion ) or grated daikon . |
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| 2006 |
4017 characters 1 sections 2 paragraphs 1 images 15 internal links 1 external links |
agedashi 0.613 tofu 0.442 1782 0.153 dusted 0.153 entitled 0.153 hyakuchin 0.153 kinugoshi 0.153 yudofu 0.153 揚げ出し豆腐 0.153 hiyayakko 0.131 silken 0.131 tōfu 0.131 shō 0.131 tentsuyu 0.131 yu 0.117 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi tōfu ) is a Japanese way to serve hot tofu . Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped negi ( welsh onions ) or grated daikon . |
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| 2005 |
2686 characters 0 sections 4 paragraphs 0 images 17 internal links 0 external links |
agedashi 0.691 tofu 0.465 sound 0.162 1782 0.115 dusted 0.115 entitled 0.115 hyakuchin 0.115 kinugoshi 0.115 yudofu 0.115 揚げ出し豆腐 0.115 precedes 0.115 appears 0.098 hiyayakko 0.098 silken 0.098 tōfu 0.098 |
Agedashi tofu (or agedashi dofu , 揚げ出し豆腐 Agedashi tōfu ) is a simple Japanese way to serve hot tofu. Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shō-yu (Japanese soy sauce), and topped with finely chopped green onions or grated daikon . Eaten with chopsticks . |
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| 2004 |
3287 characters 0 sections 2 paragraphs 0 images 19 internal links 0 external links |
agedashi 0.607 tofu 0.481 shoyu 0.152 1782 0.152 dusted 0.152 entitled 0.152 hyakuchin 0.152 kinugoshi 0.152 yudofu 0.152 揚げ出し豆腐 0.152 hiyayakko 0.129 silken 0.129 tentsuyu 0.129 simplest 0.116 cubes 0.116 |
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| 2003 |
2136 characters 0 sections 2 paragraphs 0 images 15 internal links 0 external links |
agedashi 0.614 tofu 0.487 shoyu 0.153 1782 0.153 dusted 0.153 entitled 0.153 hyakuchin 0.153 kinugoshi 0.153 yudofu 0.153 hiyayakko 0.131 silken 0.131 tentsuyu 0.131 simplest 0.117 cubes 0.117 cornstarch 0.117 |
Agedashi tofu (or agedashi dofu ) is a simple Japanese way to serve hot tofu. Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi , mirin , and shoyu (Japanese soy sauce), and topped with finely chopped green onions or grated daikon . Eaten with chopsticks . |