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ISO good agedashi tofu

tom | Mar 23, 2006 04:09 PM

One of my favorite things to eat when I see it on the menu at japanese restaurants is agedashi tofu. I think the ideal agedashi tofu should use the firmer tofu, be fried to perfection with fresh oil so its warm inside and doesnt have the oily after taste, the dashi should be strong but not strong enough to overwhelm the flavor of the tofu itself, and topped with some bonito shavings and or green onions. so if any of you hounds out there have tasted something like this (preferably in the san jose area) let me know! thanks in advance - tom

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