One winter evening, USER and Rinko prepare Agedashi Tofu together. Rinko does most of the cooking but involves USER in the process, all the while explaining the intricacies of tofu frying and the importance of the broth for the dish.
ready to start cooking?
user
Yep yep! Tonight we're making Agedashi Tofu, one of my favorites!
assistant
Awesome! I've always wanted to learn how to make it. What do I need to do first?
user
First things first, let's get our tofu ready. We need to drain it properly. Here, you press it gently with this paper towel.
assistant
Got it. Just pressing down lightly, right?
user
Exactly! You don't want to break it. Agedashi Tofu needs that silky texture.
assistant
How's this? Is it drained enough?
user
Perfect! Now, let's cut it into cubes. Make sure theyre not too small  they should be bite-sized.
assistant
Okay, making bite-sized tofu cubes. Like this?
user
You got it! Next, we prepare the broth. The dashi broth is really important for flavor.
assistant
What goes into the dashi broth?
user
We'll need bonito flakes, kelp, and some water. Want to help measure everything out?
assistant
Sure! How much water do we start with?
user
Lets use about 500 ml. We're simmering, not boiling, so things blend together nicely.
assistant
Here's 500 ml. Now, the bonito flakes and kelp?
user
Yep! Just a handful of bonito flakes and a piece of kelp. This infuses umami into our broth.
assistant
Is this the right amount of bonito flakes?
user
Yes, that looks great! Okay, let's simmer this gently and talk about frying our tofu.
assistant
Can't wait to hear about the frying part!
user
We need to coat the tofu with potato starch. This gives it that delightful crispy coating.
assistant
Potato starch... got it. Guess I'll just dredge these tofu cubes in it?
user
Yep, but shake off any excess, or it'll get too gummy.
assistant
Like this? I'm coating each piece then shaking off the extra.
user
Youre a natural! Now, let's heat our oil to just the right temperature, not too hot.
assistant
What's the right temperature for frying tofu?
user
Around 180C. It cooks the tofu without absorbing too much oil.
assistant
And how do I know when it's at 180C?
user
If you don't have a thermometer, you can test the oil with a small drop of water  it should sizzle, but be careful not to get burned!
assistant
Okay, oils sizzling. Time to fry?
user
Let's do it! Carefully place the tofu cubes in one by one. Don't crowd them.
assistant
Got it. They're all in, not touching.
user
Perfect! Now, let them get golden and crispy. Its an art.
assistant
How long until theyre done?
user
Just a couple of minutes each side. Keep an eye on them.
assistant
They're looking golden! Time to flip?
user
Yes! Use these tongs, be gentle. We want to keep them intact.
assistant
Okay, flipped! Theyre looking really good, Rinko!
user
Great job! As they finish, lay them on this rack to drain any excess oil.
assistant
Alright, now that the tofu is draining, what's next?
user
Lets finish the broth. Strain out the bonito flakes and kelp.
assistant
What do we add to the broth next?
user
Some mirin for sweetness, a dash of soy sauce for depth, and a pinch of sugar to balance it all.
assistant
Heres the mirin... how much soy sauce?
user
Just a splash. Taste as you go  its easy to make it too salty.
assistant