October 23, 2007
This is the second way I experimented with cooking Japanese tofu … and it isn’t too bad We didn’t have enough, hehe…
In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce.
I make my own dashi (see here & [...]
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October 20, 2007
This is a no-way-it-can-go-wrong quick dish I make frequently because my hamsters love to eat tofu, kekeke. I use only Japanese tofu (I got them from Isetan Shaw House or Meidi-ya in SG) because they are better, tastier & healthier. For some strange reason, although Japanese tofu is firm (it doesn’t break apart when you [...]
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