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- Q2756985 subject Q16004511.
- Q2756985 subject Q7319353.
- Q2756985 subject Q8367551.
- Q2756985 subject Q8924492.
- Q2756985 abstract "Agedashi tofu, 揚げ出し豆腐 – 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.".
- Q2756985 thumbnail Agedashi_dofu_by_fabichan.jpg?width=300.
- Q2756985 wikiPageWikiLink Q1045910.
- Q2756985 wikiPageWikiLink Q113739.
- Q2756985 wikiPageWikiLink Q1509709.
- Q2756985 wikiPageWikiLink Q16004511.
- Q2756985 wikiPageWikiLink Q17071604.
- Q2756985 wikiPageWikiLink Q177378.
- Q2756985 wikiPageWikiLink Q229385.
- Q2756985 wikiPageWikiLink Q234138.
- Q2756985 wikiPageWikiLink Q27938.
- Q2756985 wikiPageWikiLink Q3393961.
- Q2756985 wikiPageWikiLink Q4001369.
- Q2756985 wikiPageWikiLink Q4346753.
- Q2756985 wikiPageWikiLink Q605076.
- Q2756985 wikiPageWikiLink Q715160.
- Q2756985 wikiPageWikiLink Q7224757.
- Q2756985 wikiPageWikiLink Q7319353.
- Q2756985 wikiPageWikiLink Q774278.
- Q2756985 wikiPageWikiLink Q8367551.
- Q2756985 wikiPageWikiLink Q851746.
- Q2756985 wikiPageWikiLink Q854618.
- Q2756985 wikiPageWikiLink Q8924492.
- Q2756985 comment "Agedashi tofu, 揚げ出し豆腐 – 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.".
- Q2756985 label "Agedashi tofu".
- Q2756985 depiction Agedashi_dofu_by_fabichan.jpg.