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    Saturday, October 17, 2015

    Agedashi with buckwheat noodles Recipe

      Agedashi with buckwheat noodles Recipe


        8 dried Asian mushrooms
        1 teaspoon dashi granules (see note)
        20ml (1 tablespoon) light soy sauce
        20ml (1 tablespoon) dark soy sauce
        40ml (2 tablespoons) mirin (see note)
        1/2 teaspoon sugar
        1 teaspoon cornflour
        1 carrot, peeled, thinly sliced
        2 shallots, thinly sliced
        60ml (1/4 cup) vegetable oil
        300g firm tofu, quartered
        1 tablespoon flour, to dust
        200g buckwheat (soba) noodles (see note), cooked, drained

    Agedashi with buckwheat noodles Recipe

        Step 1

        Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Set aside.
        Step 2

        Place dashi in a pan with 250ml hot water over medium heat. Add the sauces, sugar, cornflour and mushrooms. Simmer for 3 minutes, then add the carrot and shallots.
        Step 3

        Heat oil in a non-stick pan over medium-high heat. Pat tofu dry with paper towel, then dip in flour that has been seasoned with salt and pepper. Fry tofu for 1 minute each side until golden.
        Step 4

        Place noodles in bowls, add a piece of tofu and pour over broth.

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    Item Reviewed: Agedashi with buckwheat noodles Recipe Rating: 5 Reviewed By: Mrs. Chef
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