is a Japanese hot tofu dish. Soft or medium-firm silken tofu () 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 () made of dashi, mirin, and (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or (dried skipjack tuna flakes) sprinkled on top.
History
is an old and well-known dish. It was included in Japanese tofu cookbook entitled (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu () and simmered tofu ().
Other dishes
While is the best-known dish, some other dishes may be prepared with similar techniques. These include , using eggplant.
Gallery
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See also
- List of tofu dishes