Uni (pronounced as ‘oo-nee’) in Japanese means sea urchin. This spiny globular animal lives on the seabeds of oceans and feeds on algae. There are about 950 species of uni sea urchin, out of which only 18 varieties are edible. It is a famous delicacy in Japan and is becoming increasingly popular worldwide. Want to know more about Uni sea urchin? The following is an engaging guide to “What is Uni Japanese Food?”, “What Does Uni Taste Like?” And its health benefits.

What is Uni Japanese Food?

Uni Japanese food is an edible fleshy part of sea urchin, also known as sea urchin roe erroneously. Roe in Japanese stands for eggs. Nevertheless, the edible part of a sea urchin is its gonads, the reproductive organ that produces eggs (roe). It is a five-folded fleshy meat resembling the shape of a cow tongue. Uni has a creamy and custardy texture and briny to umami flavor. Moreover, the fresh and high-quality uni is yellowish gold to bright orange from the inside. However, the outside spiny tentacular shell is either purple or red.

Types of Uni

There are two types of uni based on their coastal origins: West coast uni and East coast uni. West coast uni is deep gold to orange colored and has a thicker texture with a mild salty flavor. In contrast, East coast uni sea urchin is bright yellow-hued, firmer, and has a strong umami flavor. Due to their respective flavors, West coast uni goes best with sushi, whereas East coast uni complements pasta. However, both varieties give a creamy and custardy feel to the mouth.

Japanese Varieties of Uni

In Japan, two popular varieties of uni are Murasaki uni and Bafun uni.

Murasaki Uni

Heliocidaris crassispina (sea urchin) has a dark purplish-hued spiny shell with a mustard yellow inside fleshy meat. Its harvesting occurs throughout Japan; however, one of its varieties, Kita-Murasaki, is gathered in (Hokkaido) Northern Japan. It is famous for its bigger size and mild flavor compared to other sea urchins. While Murasaki is clear, sweet, and less briny in taste, Kita Murasaki is sweeter, making it an ideal choice for newbies.

Bafun Uni

Bafun uni is botanically known as Hemicentrous pulcheririmus, commonly called horse poop uni. The outside spiny shell is dark brownish colored, whereas the inside meat is bright orange. Its harvesting occurs precisely by professional scuba divers in the deep oceans of Northeast and Southern Japan. Moreover, bafun uni has an assertive umami flavor with a hint of bitterness. One of its varieties, Ezo bafun sea urchin, gives an umami flavor following the burst of sweetness in the mouth. Due to this exotic amalgamation of savoriness and complicated harvesting, many exclusive sushi shops prefer bafun over Murasaki uni.

What Does Uni Taste Like?

Uni Japanese food has a blend of exciting flavors such as sweet, bitter, briny, and umami. This savoriness varies with the species; for example, Murasaki uni is less salty and sweet, whereas Bafun uni is more umami and bitter. In short, uni sea urchin has a taste that you either develop and indulge in its savoriness or completely hate. People who haven’t tried it before should try Murasaki uni because of its relatively sweeter taste.

Is Uni Cooked or Raw?

Uni food is a delicacy worldwide, particularly in Japan. Usually, the Japanese relish raw uni by draping it over sushi rolls and sashimi. However, in other countries like Italy and France, people love eating it with rice and buttered baguette, respectively. In short, you can savor uni sea urchin raw, steamed, or grilled. Before serving and cooking, wash the uni deeply to avoid sand or grittiness.

Uni Recipes Round The Globe

Uni Sushi

Uni sushi, also known as nigiri sushi, is a popular dish in Japan. It consists of uni (sea urchin) draped over sushi rolls. For this purpose, Japanese chefs prefer West coast uni, Murasaki, and Bafun uni for their exclusive flavor and texture.

Uni Butter

In France and NY, people love consuming uni with fresh baguettes toasted in butter and seasoned with garlic and lemon.

Uni Pasta

Particularly in Italy, uni pasta is the most loved and fancy dish. It consists of thin noodles or spaghetti served with creamy, delicious uni sauce seasoned with butter.

Health Benefits of Uni Japanese Food

• Enriched with vitamin B1 and B2 that boosts mind and body health
• Packed with vitamin A, which helps with eye health and stimulates the immune system
• Rich source of Vitamin E, a powerful antioxidant that helps fight free radicals and prevents aging
• It contains Omega-3 fatty acids ideal for heart and brain health and helps regulate cholesterol levels.
• Comprises iodine, required for normal thyroid functioning

Why is Uni So Pricey?

The reasons why uni Japanese food is so pricey are:

• The intensely laborious harvesting procedure done by scuba divers
• Hand-picking of sea urchins
• Shortage of sea urchins in some areas due to overharvesting
• Difficulty cleaning it perfectly

FAQs

When Is The Peak Season for Uni?

It’s best to consume uni Japanese food from April to September since the sea urchin is fresh and delicious at this time. Out of season, you may find it with less meat and watery consistency.

How To Identify The Highest Quality Uni?

The highest quality uni sea urchin is brightly hued. Moreover, it has a firm and thick custardy texture with no signs of liquid leakage in the package. Also,  it would be best if you prevented buying low-price uni because it can be of cheap quality.

How To Store Uni?

Uni is best stored in a refrigerator since freezer ice can deteriorate its creamy consistency. You can keep the raw uni for about two days and the cooked uni for about five days in a fridge.

Consequences of Uni Overharvesting

About 50 million tons of uni is harvested annually, which may cause a rapid decline in the sea urchin population. Right now, hand-picking and lab-grown sea urchins are two sustainable approaches that can regulate this marine life. Nevertheless, this issue needs more careful consideration.

Also Read: What is The Difference Between Chinese and Japanese Food?

What is The Difference Between Chinese and Japanese Food?

Asian cuisine is authentic and traditional cookery enriched in flavors and aromas of Asian condiments and spices. The enormous gastronomy accompanies Southeast, East, Central, and Middle East cuisines. Chinese and Japanese cuisine falls under East Asian cookery, where the key ingredients are rice, noodles, garlic, ginger, onions, sesame seeds, tofu, soya, and vinegar.

Moreover, rice is the staple of Asian cuisine; Chinese rice tends to be long, while Japanese rice uses short-grain rice. Do you want to know more about “What is The Difference Between Chinese and Japanese Food?” Here are the details.

What is The Difference Between Chinese and Japanese Food?

“Chinese cuisine is Fire while Japanese cuisine is Water.” It is a famous proverb popular among old Chefs. It reflects that Japanese food is pleasant, calming, and comfortable. These are either prepared using raw meat or boiling or stir-frying. Moreover, the Japanese use fewer spices and condiments, making their food look delicate.

In contrast, Chinese cuisine is fire because of the deep-frying and stir-frying cooking techniques used to prepare food. Also, the Chinese use more spices and condiments that make their food look fiery and spicy. Besides this conventional contrast, there are several other significant differences explained below.

Chinese Foods vs. Japanese Foods

Cooking Technique and Utensil

Chinese uses traditional wok (deep pan) to fry foods evenly. Mostly they use deep-frying and stir-frying cooking technique. Since Chinese cuisine uses a lot of oil/grease, the meals are heavy and satisfy your appetite for a long. Moreover, Chinese standard cooking techniques include:

• Braising
• Roasting
• Deep-frying
• Stir-frying
• Boiling
• Steaming

In comparison, Japanese cuisine uses a  flat grilling pan called “Teppan.” Japanese Chefs and home cooks use this kitchen utensil for grilling proteins and stir-frying vegetables. Nevertheless, most Japanese restaurants and Chefs prepare exotic delicacies using raw seafood. The most common example is sushi. Standard Japanese cooking techniques and styles include:

• Namamono (Fresh and Raw)
• Nimono (Simmering)
• Mushimono (Steaming)
• Yakimono (Broiling)
• Less used Agemono (Deep-frying)-Chefs carefully consider the oil’s quality, quantity, and temperature to keep food healthy using this cooking technique.

Key Ingredients

The key ingredient in Chinese cuisine is Rice, particularly long-grain white rice, the primary carbohydrate source. Most people prefer using Jasmine white rice of medium grain, having a slight aroma, delicate texture, and sweet taste. In addition to being boiled, the rice is also stir-fried. Other common ingredients include:

• Light and dark soy sauce,
• White rice vinegar,
• Sichuan peppercorns,
• Sesame oil,
• Chili bean sauce, and
• Fermented black beans

 

In contrast, Japanese cuisine is all about seafood like Unagi (Japanese Freshwater Eel), Uni (Sea Urchin), Hotate (scallops), Shishamo (Willo leaf fish), Kamaboko (Fish cake), Ebi (Shrimp), and Ikuro (Salmon Roe). Other common ingredients native to Japan include mirin, rice vinegar, miso paste, bonito flakes, wakame, kombu, nori, shichimi togarashi, wasabi, and noodles.

Condiments and Spices

Chinese cuisine uses a lot of condiments and spices, making their meals spicy and enriched in flavors. Popular seasonings and spices include rice wine, soy sauce, hoisin sauce, sesame oil, chili bean sauce, star anise, cumin, fennel, bay leaves, and rice vinegar. In comparison, Japanese foods are enriched with flavors and aromas of Japan-special seasonings and spices, e.g., ginger, turmeric, wasabi, cloves, cinnamon, mirin, soy sauce, miso paste, bonito flakes, kombu, wakame, and shichimi togarashi.

Taste

Salty, Spicy, Sweet, and Bitter are the five flavors that describe Chinese cuisine’s taste, where spicy and salty flavor dominates. The traditional Asian seasonings and condiments bring about these flavors. In contrast, Japanese cuisine has all five flavors similar to Chinese except for the sixth flavor, Umami. Umami is a deep flavor- a mix of bitterness, saltiness, and savoriness.

Healthiness (Proteins, Carbs, and Fats)

Generally, Japanese foods are considered healthier and more nutritious than Chinese meals. The reason lies in the use of fats, carbs, and proteins.  Japanese cuisine uses a lot of proteins, and the primary source is seafood. Usually, the Japanese serve raw seafood. However, some prefer steaming and stir-frying. Other protein sources are chicken, beef, lamb, and pork.

In comparison, the Chinese rely on cow meat, chicken, lamb, pork, and shellfish for protein sources. According to reports, China uses only 65.9 grams of protein per day, much less than Japan. Regarding fat consumption, since the Chinese prefer deep-frying, they use more oil/fats than the Japanese, who love grilling (Hibachi) and broiling. Also, the Chinese use more rice than the Japanese. These are all the reasons which are why Japanese foods are more nourishing than that Chinese. Nevertheless, this does not mean that Chinese foods are unhealthy; they are just high in calories.

Teas with Food

Japanese and Chinese, belonging to East Asian cuisines, love having teas beside their meals. Generally, the Chinese prefer having black teas, whereas the Japanese sip green teas. Chinese black teas are, in fact, red teas due to the dark reddish color of the brewed and fermented tea leaves. Also known as Hong Cha, these tea leaves originate from the Camellia sinensis plant.

Moreover, green tea is the most devoured beverage in Japan, famous for its therapeutic and healing properties. They contain antioxidants, amino acids, and flavonoids that help improve heart and brain function, lose weight and promote bone health. Types of Japanese green teas include Sencha, Matcha, Hojicha, Gyokuro, and Genmaicha, and less Popular are Bancha, Konacha, Kukicha, and Ryokucha.

What are some Popular Japanese Meals?

Popular Japanese Meals are:

• Sushi
• Udon
• Ramen
• Tempura
• Sashimi
• Tamagoyaki
• Soba
• Tonkatsu
• Miso soup
• Onigiri
• Natto
• Oden

If you want to enjoy the real taste of Japanese Food visit Sanraku Japanese Food Restaurant

What are some Popular Chinese Foods?

Popular Chinese meals are:

• Hotpot
• Dumplings
• Chow Mein
• Kung Pao Chicken
• Manchurian
• Wontons
• Chicken 65
• Orange Chicken
• Yangchow Fried Rice
• Roasted Duck
• Pork
• Spring Rolls

Final Verdict

Though Japanese and Chinese foods belong to East Asian cuisine, there are several differences between these two. Japanese food uses fresh and raw ingredients and is less oily, which is why these are more healthy compared to Chinese cuisine comprising deep-fried proteins and more spices and condiments. Further details of these dissimilarities are explained above.

Also Read: How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

Kitsune udon is a classic Japanese meal comprising a warming and soothing udon noodle soup. It is topped with fried tofu and narutomaki fish cake, perfectly seasoned with soy sauce, mirin, umami-rich dashi, and shichimi togarashi, a special Japanese spice mix. In this Kitsune udon recipe, the simmering hot broth, crispy fried tofu, and chewy noodles all blend to make an incredibly delectable and satiating meal. Indeed, it’s best for breakfast, lunch, dinner, and supper. You can have it in summer as well as in winter to reinvigorate your body and soul. The following Kitsune udon recipe concerns “How to Make Kitsune Udon?”, its nutritional value, and serving options; you must try it.

Table of Contents:

1. What is Kitsune Udon?
2. Is Kitsune Udon Healthy?
3. Nutritional Value of Kitsune Udon
4. Is Kitsune Udon Vegan?
5. Key Ingredients of Kitsune Udon
6. How to Make Kitsune Udon?
   1. Ingredients
   2. Step-by-Step Recipe
7. How to Serve Kitsune Udon?
8. FAQs
9. Wrapping Up

What is Kitsune Udon?

Kitsune literally means fox, which is why this noodle soup is called “fox udon,” according to obsolete Japanese theories. One claims that since deep-fried tofu was the preferred diet of the fox in their folktales, some early people began referring to it as kitsune. Still, another theory says that the color of aburaage was similar to the fox color; hence this dish was named kitsune udon.

Kitsune udon is an Udon noodle soup made with umami-rich dashi, delicious fried tofu, and pink-swirl narutomaki fish cake. The chewy-gooey udon noodles perfectly pair with crunchy aburaage and balmy soup. You can have this delectable meal in any Japanese restaurant and cook it yourself following the Chef-secret kitsune udon recipe and tips.

Is Kitsune Udon Healthy?

Yes, kitsune udon is a nourishing and reinvigorating meal since it’s a blend of whole-wheat udon noodles, dashi stock, narutomaki fish, and protein-rich tofu. Since the hero of the meal is deep-fried tofu, you must know how healthy the tofu is. It is made by coagulating soy milk, a rich protein source that contains all nine essential amino acids the human body cannot naturally forge. Moreover, tofu contains numerous minerals and vitamins vital to normal human functioning. In addition, dashi, which is a blend of dried bonito flakes and kelp, is hearty and wholesome.

Narutomaki fish cake with pink swirl, one of the traditional toppings of kitsune udon, is also a healthy and nutritive component. It is enriched with proteins and contains a very low proportion of carbohydrates and no fats. Moreover, you only get less than seventy calories per narutomaki fish cake serving. Also, whole-wheat udon noodles are rich in dietary fiber and contain less proportion of simple carbs and a negligible amount of fats. Therefore, these are easy to digest and are low on the stomach.

It’s crucial to know that udon noodles are healthy as soon as you keep them in an agreeable portion and balance them conscientiously with proteins. You can choose the proteins depending on whether you want vegan-style kitsune udon or a non-vegan kitsune udon meal. In a nutshell, add katsuobushi for a non-vegan style and kombu with or without shiitake mushrooms to get plant-based proteins.

Nutritional Value of Kitsune Udon

The statistics regarding kitsune udon’s nutritional information is listed below. Moreover, the portion size of nutritional components is calculated per serving.

Nutritional Components	Amount per serving
Protein	17.31 grams
Total Fats	10.9 grams
Total Carbohydrates	68.24 grams
Sodium	2754.7 milligrams
Potassium	243.66 milligrams
Magnesium	82.4 milligrams
Calcium	123.4 milligrams
Phosphorus	206.1 milligrams
Copper	0.18 milligrams
Manganese	0.73 milligrams
Iron	2.47 milligrams
Zinc	1.37 milligrams
Chromium	2,38 micrograms
Molybdenum	5.68 micrograms
Selenium	4.81 micrograms

Is Kitsune Udon Vegan?

Yes, kitsune udon can be vegan. However, traditionally it is made with dried bonito flakes, a fish. You can make kitsune udon vegan by replacing katsuobushi (dried bonito flakes) with kombu, edible kelp. Moreover, adding stir-fried vegetables and shichimi togarashi can balance the savoriness and umami flavor of vegan kitsune udon. It’s crucial to add plant-based protein sources to your meal to counterbalance the benefits of udon noodles.

Key Ingredients of Kitsune Udon

Dashi Stock

A toothsome and warming dashi stock is the main element of kitsune udon. It can be produced from scratch, dashi instant powder, and packets. Nevertheless, the most nourishing and healthy method is to make your dashi stock from scratch. It will only take about 20 minutes. Moreover, you can prepare dashi soup from a dashi packet containing all the dried ingredients. However, you should not prefer instant dashi powder since it will not make your meal delectable and nutritive.

Aburaage

Aburaage, the deep-fried tofu pouch, is available in Japanese or Asian stores. So you can buy them from the market and prepare them at home. Remember that homemade foods are more delicious and healthy since they are devoid of preservatives, artificial flavors, and chemicals.

Udon Noodles

Since udon noodles are highly well-liked outside of Japan, anyone living elsewhere can still get them from Asian markets. There are wide varieties of noodles, but udon noodles perfectly balance the umami flavor and savoriness of kitsune udon.

How to Make Kitsune Udon?

Do you want to make kitsune udon like a Pro enriched with savoriness and aroma? Try this recipe to get a mouthwatering and nutritious meal.

Ingredients

For Kitsune Udon Noodles:

Udon noodles	Two packets; 180 grams
Inari age (seasoned and fried tofu	4
Narutomaki fish cakes	4
Green onions	1
Shichimi togarashi	As required

For Homemade Dashi Recipe:

Water	2 ½ cups
Katsuobushi (dried bonito flakes)	1 ½ cups
Kombu (dried kelp; seaweed)	1

For Soup Broth

Dashi Soup Stock	2 ½ cups
Usukuchi Soy sauce	one tablespoon
Mirin	one tablespoon
Sugar	One teaspoon
Kosher salt	½ teaspoon

Step-by-Step Kitsune Udon Recipe:

• Gather all ingredients for a mess-free cooking experience.
• Firstly, to make homemade dashi stock, soak the kombu in the water for about half an hour. You can also soak this kelp for half a day before cooking. Nevertheless, if you wish to make it right away, put the kombu in the water and simmer it for 15-30minutes but do not reach boiling. Remove the kombu, and your vegan dashi stock is ready. For the non-vegan recipe, after removing the kombu, add katsuobushi and boil it. After boiling, let the stock simmer for another 15 minutes. Then, strain the stock, and it is ready to use.
• For a soup broth, take a large pot and add prepared dashi stock. Then, add mirin, soy sauce, sugar, and kosher salt. Bring it to a boil, turn off the flame and let it simmer for five minutes with the lid on.
• For udon noodles, take a large pot and add water. Add the cake of frozen udon noodles and boil them in hot water for about a minute. Strain them and put them in a bowl for later use. You can also use dry noodles and follow the labeled steps to cook them accurately.
• Lastly, prepare the garnishings. Finely chop fresh green onions and cut narutomaki fish cake into thin slant slices. Firmly press the aburaage to squeeze out excess moisture. Season the tofu and fry them to golden brown perfection.
• Put the dashi stock soup in a bowl, aburaage, narutomaki fish cake slices, and udon noodles. Then dip a sauce over them and add shichimi togarashi for extra savoriness and spice. Serve it hot.

How to Serve Kitsune Udon?

You can serve kitsune udon with deep-fried tofu and narutomaki fish. Moreover, season it with soy sauce and shichimi togarashi to get a perfect blend of flavors. Serve it hot, and enjoy the hearty noodle soup.

FAQs

What is Udon?

The term “Udon” is used for Japanese noodles made of whole wheat with a glossy white appearance and mild flavor. These are the star ingredients of many Japanese meals, such as Kitsune udon, tempura udon, Kake udon, tonkatsu udon, and nabe yaki udon. Moreover, udon noodles are most loved when served with dashi stock, poached eggs, fried tofu, seafood, and soy sauce.

What Does Kitsune Udon Taste Like?

Kitsune udon has a rich umami and savory flavor, which is balanced with the mild flavor of udon noodles and the sweetness of tofu.

How to Store Kitsune Udon?

Kitsune udon can last in the refrigerator for about three days. Since the recipe contains fish, it is advisable to consume it fresh and as soon as possible. Store the package in an air-tight container to prevent it from getting soggy and moist.

Wrapping Up

Kitsune udon is a nutritive classical Japanese delicacy made with umami-rich dashi soup, mildly flavored udon noodles, and seasoned deep-fried tofu. The savoriness of the dish is enhanced with the Japanese spice mix and dipping sauces. For an authentic kitsune udon recipe and its nutritional value, refer to the above content.

Also Read: How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

In a classic Japanese Agedashi, tofu is deep-fried to crispy, golden brown perfection and soaked in a simmering hot dashi stock. The crunchy outside and the pillowy inside of the tofu bites create an impeccable blend with an umami-rich katsuobushi dashi. Typically the broiling broth of Agedashi tofu is made with dried bonito flakes and kelp. Nevertheless, you can make it vegan by replacing dried and smoked fish with shiitake mushrooms. Since the Agedashi tofu recipe involves deep frying, many people are concerned about “how healthy is Agedashi tofu?” The following description explains the nutritional value of Agedsahi tofu and how you can make it healthy, vegan, and non-vegan.

Table of Contents:

1. What is Agedashi Tofu?
2. How Healthy Is Agedashi Tofu?
3. Nutritional Facts and Values
4. Is Agedashi Tofu Vegan?
5. How Can You Make Agedashi Tofu?
   1. Ingredients
   2. Step-by-Step Recipe
6. Tips to Make Perfect and Healthy Agedashi Tofu
7. Best Toppings for Agedashi Tofu
8. Best Side dishes for Agedashi Tofu
9. FAQs
10. Wrapping Up

What is Agedashi Tofu?

Agedashi tofu is a classical Japanese dish that is not only scrumptiously delectable but also highly nutritious. In this recipe, the crunchy and crispy tofu that is chewy and silky inside is soaked in a sizzling and simmering hot dashi soup. The soup is typically made with Katsuobushi, dashi, kelp, soy sauce, mirin, salt, and pepper. Moreover, this Japanese delicacy is traditionally topped with grated daikon radish, grated ginger, shredded nori, shichimi togarashi, and soy sauce.

How Healthy Is Agedashi Tofu?

Agedashi Tofu is made from tofu coagulated from soy milk. It is a rich source of plant-based proteins comprising all nine essential amino acids a human body cannot synthesize. These include;

1. Histidine
2. Leucine
3. Isoleucine
4. Lycine
5. Threonine
6. Tryptophan
7. Valine
8. Methionine
9. Phenylalanine

In addition to amino acids, tofu is packed with numerous vitamins and minerals. These are essential for the growth and development of the human body. Moreover, soy foods such as tofu are rich in isoflavones with numerous health benefits. These include improving cardiovascular health, preventing osteoporosis, loss of cognitive function, and hormone-dependent cancers such as ovarian cancer.

Nutritional Facts and Values

The nutritional value of Agedashi tofu contains the following nutritional elements per serving;

Nutritional component	%Daily Value
Total Fat	27
Total Carbohydrates	8
Protein	24
Vitamin C	1
Vitamin E	29
Vitamin B1	5
Vitamin B2	5
Vitamin B3	4
Vitamin B5	2
Vitamin B6	4
Folate	7
Calcium	9
Sodium	46
Potassium	4
Iron	12
Phosphorus	15
Magnesium	20
Copper	24
Manganese	46
Zinc	12
Selenium	22

Is Agedashi Tofu Vegan?

Agedashi tofu is traditionally made with a soup containing katsuobushi (dried bonito flakes). Therefore, it is a non-vegetarian dish. Nevertheless, you make it vegan by replacing dried bonito flakes with shiitake mushrooms. You can add many different vegetables, noodles, spices, and sauces to accentuate this classic meal’s savoriness and umami flavor.

How Can You Make Agedashi Tofu?

Here is the step-by-step recipe to make Agedashi tofu

Ingredients

For Deep-frying Tofu:

Tofu (medium to extra-firm)	2 lbs.
All-purpose flour	As required
Oil (without flavor and aroma)	As required
Ginger (freshly grated)	2 inches
Scallions (sliced)	2
Nori seaweed	As required

 To make Sauce:

Katsuobushi Dashi	25 oz.
Soy sauce	3 fl. oz
Mirin	5 fl. oz
Arrowroot powder	3 teaspoons
Water	2 tablespoons

To make Dashi:

Water	4 cups
Kombu seaweed	10 grams
Dried bonito flakes	10 grams

Step-by-Step Agedashi Tofu Recipe:

• Firstly prepare dashi stock by adding kombu in the required amount of water and simmer it. Without bringing the water to a boil, remove the kombu and add dried bonito flakes and boil. After boiling, steep it for about 10 minutes. Strain the flakes (katsuobushi) from the dashi stock and put the stock aside.
• Using a paper towel, press and pat dry the moisture from the tofu as much as possible. You can do pressing and drying for about 15-30 minutes, depending on the texture of the tofu.
• You can make the sauce by combining all the sauce ingredients till your tofu is drying.
• Cut the tofu into blocks of about 2 inches. Then, coat the tofu in the flour or potato starch before deep-frying.
• Preheat the oil to about 170 degrees Celcius, put the coated tofu in the oil, and deep fry them for about two minutes from each side.
• Finally, pour dashi stock into a bowl, add deep-fried tofu, and garnish it with grated daikon radish, ginger, and green spring onions. Moreover, drip the sauce over it, and there you go, a classic Agedashi tofu meal is waiting for you.

Tips to Make Perfect and Healthy Agedashi Tofu

The following are the Pro tips to make Agedsahi tofu crispy, crunchy, grease-free, and healthy.

1.    Removing Moisture

Since tofu is made by coagulating proteins in soy milk, it may retain moisture. Different tofu varieties with varying firmness and wetting level are available such as silky soft, moderately firm, and extra-firm tofu. Therefore, opt for the extra firm variety when you intend to deep-fry tofu. Nevertheless, you may need to press it hard before frying to remove any little moisture that may be present. Similarly, if you have medium tofu, press and drain its liquid for about 15 minutes. It’s the optimal duration; exceeding this time may not result in harder than soft tofu inside.

2.    Deep-fry at Low-Temperature

Tofu should be deep-fried at a low temperature, between 160 and 170 degrees Celsius, since it is moist and contains a lot of liquid.

3.    Don’t Overcrowd the Pan

Do not overcrowd the pan and deep-fry the number of tofu pieces that can perfectly fit the dimensions of your pan. Moreover, leave some space to toss tofu easily without breaking it.

4.    Use a Non-stick Pan

Prefer a non-stick pan so that your tofu does not fall apart or stick to the bottom of the pan. It is because beautifully shaped tofu cubes deep fried to golden brown perfection and crispiness will make your dish more appetizing and mouthwatering.

5.    Use of Potato Starch

Choose potato starch instead of corn starch because the latter is too fine to coat the tofu. Cornstarch also disappears as soon as you dip the tofu in oil for deep frying.  Moreover, remember to coat potato starch just before frying the tofu since it releases a lot of moisture, which can cause the starch to become a slurry and spoils the crisp.

Best Toppings for Agedashi Tofu

Play with the flavors and adjust the nutritional value of this classic Japanese meal by varying the toppings and sauces. You can add the following;

• Daikon radish, finely grated
• Chopped green onions, also known as scallions
• Ginger, grated coarsely
• Shittake mushrooms
• Deep-fried lotus root bits, eggplant, shishito peppers
• Nori, shredded
• Shichimi togarashi; Japanese spice mix

Best Side Dishes for Agedashi Tofu

Pair up your crispy, crunchy, and chewy deep-fried tofu with;

• Udon noodles
• Sona noodles
• Vegan Fried rice
• Boiled Brown rice
• Mie Goreng noodles
• Salads
• Stir-fried vegetables
• Dipping Sauces

FAQs

What kind of Tofu Is Used For Agedashi Tofu?

Super or extra firm tofu is the best for deep frying since the variety has a little moisture and doesn’t need to be pressed before frying. You can also use moderately firm tofu but must press it hard to remove the liquid; otherwise, your tofu will fall apart.

How to Serve Agedashi Tofu?

Agedashi tofu is typically served in a sizzling hot katsuobushi soup stock. Add a variety of garnishings, such as spring onions, daikon radish, and grated ginger, to balance the sweetness and nutty flavor of tofu. Also, you can pair the dish with Udon, Soba, brown rice, and salads. Moreover, you can serve it spicy and tangy with shichimi togarashi- the ultimate Japanese spice mixture.

How to Make Agedashi Tofu Vegan?

You can make Agedashi tofu vegan by replacing dried bonito flakes (made of dried and smoked fish) with shiitake mushrooms. Moreover, you can replace other animal proteins added to the broth with plant-based proteins such as mushrooms and vegetables. For a quick vegan-style recipe, you will require silky tofu, potato starch, spring onions, soy, daikon radish, seaweed, and dashi stock. Moreover, you can deep-fry tofu with a plant-based oil such as canola.

Wrapping Up

Agedashi tofu is a healthy Japanese meal comprising deep-fried tofu served in simmering and sizzling hot dashi soup. The flavor and nutritional value of the soup can be customized by varying the variety of garnishings and side dishes. Though the iconic ingredient of the soup is katsuobushi, you can replace it with shiitake mushrooms for vegan-style. Moreover, the hero of this recipe, tofu, is the healthiest and most nourishing edible, richly packed with plant-based proteins, essential amino acids, omega-3 fatty acids, and zero cholesterol. It’s indeed the best meal you can have for a healthy lifestyle.

Also Read: How To Make Dashimaki Tamago? Japanese Rolled Omelette With Dashi Recipe

How To Make Dashimaki Tamago? Japanese Rolled Omelette With Dashi Recipe

Want to kick start your day with something nutritious and delicious? Are you bored of consuming eggs in traditional ways? Try Dashimaki Tamago- the ultimate Japanese recipe perfect for breakfasts and bento lunches. It is a type of Tamagoyaki but slightly different and more innovative than the typical Japanese rolled omelettes. Without a doubt, this delectable meal is highly nutritious, imbued with the goodness of eggs and Dashi. Aside from being the star of this dish, dashi is the healthiest ingredient, giving it its custardy texture and savory taste. So are you planning to make dashimaki Tamago at home? Read on since the following description explains how to make Dashimaki Tamago- the original recipe.

Table of Contents:

1. What is Dashimaki Tamago?
2. How Does Dashimaki Tamago Differ From Tamagoyaki?
3. Types and Styles of Dashimaki Tamago
   1. Eastern Dashimaki Tamago
   2. Western Dashimaki Tamago
4. Nutritional Value of Dashimaki Tamago
5. How To Make Dashimaki Tamago?
   1. Supplies You’ll Need
      1. Choosing the Right Pan
   2. Ingredients
   3. Step-by-Step Recipe
      1. In a Tamagoyaki nabe (rectangular pan)
      2. In a round frying pan
6. Tips to Make The Best Dashimaki Tamago
7. Other Tamago Recipes
8. FAQs
9. Wrapping Up

What is Dashimaki Tamago?

Dashimaki Tamago is a Japanese rolled omelette prepared from eggs beaten and seasoned with mirin, soy sauce, salt, sugar, and dashi. Dashi is a stock, quite popular in Japanese cuisine. It is a blend of dried bonito flakes, kombu (kelp seaweed), shiitake mushrooms, and dried fish. Indeed, a perfect combination to savor the umami flavor of Japanese meals. You can have this delectable and light meal for breakfast and a side dish for lunch or dinner. The fluffy custardy omelette melts smoothly in the mouth, makes you happy, and is considered the best comfort food.

Furthermore, Dashimaki Tamago is quite easy to prepare; you only need to learn the egg-folding technique. Also, the ingredients and required kitchen supplies are easily available at the market. If you are not from Japan, you can still get the condiments from the super stores. The Japanese usually use a pan called the Tamagoyaki nabe for this recipe. The shape and size of the pan facilitate omelette folding and prepares your Dashmaki Tamago more presentable. Moreover, you can get this precise pan since it is available at many offline and online stores such as Amazon, eBay, and Walmart.

How Does Dashimaki Tamago Differ From Tamagoyaki?

Many people confuse Tamagoyaki with Dashimaki Tamago; however, the two are somewhat different yet interchangeably. Firstly, Dashimaki Tamago contains dashi, which is not necessarily included in all rolled omelettes. Moreover, dashi gives the rolled omelette a slightly liquid and soft texture. In contrast, other Japanese rolled omelettes are a bit firmer. Furthermore, the preparation technique of Dashimaki Tamago differs from that of Tamagoyaki. The former use a sushi mat which helps fold the omelette and create a mesh design on the egg surface.

Also, you can add many eatables like green onions, cheese slices, cold cuts, and spinach in Tamagoyaki, whereas Dashimaki Tamago is made only with eggs and dashi. However, in Japan, it is frequently served with daikon radish. Tamagoyaki is, in fact, a broad term for all types of rolled omelettes. These are seasoned with many optional ingredients, such as tsuyu, mirin, Worcestershire sauce, mayonnaise, and black pepper. So Dashimaki Tamago, one of its types, specifically includes dashi in a Japanese rolled omelette.

Types and Styles of Dashimaki Tamago

In Japan, eastern and western regions have different cooking styles and specialities. Sometimes, the hero ingredient and the cooking method are the same in these localities; however, some added ingredients are quite different. One example of Dashimaki Tamago is explained below.

Eastern Dashimaki Tamago

(Kanto) Eastern Dashimaki Tamago includes dashi stock, dark soy sauce, and sugar that make a sweet and toothsome Dashimaki Tamago. It has a slightly brownish appearance due to the addition of dark soy sauce. Kanto-style Dashmaki Tamago has

• More sugar, so sweeter
• Less dashi stock
• Dark soy sauce, so brownish toned
• Traditionally made in a square frying pan

Western Dashimaki Tamago

Kansai-style or Western Dashimaki Tamago is made with more dashi stock and no added sugar; that’s why it is a savory rolled omelette. Moreover, it uses mirin and a light soy sauce commercially known as usukuchi soy sauce. Due to the light-colored soy sauce, Kansai Dashimaki Tamago is more egg-like yellowish. It is preferably cooked in rectangular Tamagoyaki nabe.

Nutritional Value of Dashimaki Tamago

One serving of Dashimaki Tamago weighing around 137 grams gives the following nutrients provided that it is prepared using:

• Two large eggs
• 9 grams of dashi
• ¼ teaspoon of mirin, soy sauce, sugar
• One teaspoon oil
• A pinch of salt

Nutritional Component	Amount	% Daily Value
Protein	13 grams	–
Total Carbohydrates	2.4 grams	1
Total Fat	14 grams	22
Cholesterol	372 milligrams	124
Sodium	391 milligrams	16
Potassium	184 milligrams	5
Calcium	–	6
Vitamin A	–	11
Vitamin C	–	0

How To Make Dashimaki Tamago?

The following is the general recipe for making Dashimaki Tamago, regardless of the regional differences in cooking methods viz Kanto and Kansai. You can change the type of soy sauce used, the exclusion or addition of sugar, and dashi.

Ingredients

Ingredients	Quantity
Eggs	4
Dashi Stock	50 ml
Mirin	20 ml
Soy sauce	½ teaspoon
Sugar	1 teaspoon
Salt	¼ teaspoon
Daikon Radish (Optional; for serving)	1 tablespoon
Nori sheets (Optional; for round pan method)	As required

Supplies You’ll Need

• Large Bowl
• Whisk
• Chopsticks
• Fork/spoon
• Sushi mat
• Measuring cup
• Round or Square Frying cup (Tamagoyaki nabe)
• Paper Towel

Choosing the Right Pan

Choosing the right pan is essential for the best results, which dictate smooth edges, perfect thickness, and evenly cooked. You can use a rectangular or round shaped pan, provided they are made of the finest quality material to prevent burning and toxicity of the food. The following are the advantages and disadvantages of using aluminium, copper, or cast iron Tomagoyaki nabe.

Material	Advantages	Disadvantages
Aluminum with non-stick coating	● Less Expensive ● Easy handling and use ● Light-weight	● Can get easily scratched or chipped by steel knives and spoons, so less durable ● Uneven heating may occur
Copper	● Easy washable ● Lighter than Cast Iron frying pans ● Smooth cooking and even heating ● Professionals choice	● Expensive ● Requires high-quality polishing and coating
Cast Iron	● Durable ● Makes food tasty ● Non-stick material with no coating	● Expensive ● Extensive heating time

Step-by-Step Recipe

Follow each step carefully and consider the below-mentioned tips to make a perfect Dashimaki Tamago. Whether you make a rolled omelette in  a round or rectangular Tamagoyaki pan, the following steps will be the same.

• Gather all ingredients
• Take a large bowl and crack four eggs. Using chopsticks, gently beat the eggs. The mixing should be done in a back-and-forth motion to break the yolks in the whites of the eggs. Do not overmix the eggs.
• Take another medium-sized bowl and combine all your seasonings. Carefully measure the condiments to get the original flavor and texture. Mix 50 ml Dashi stock with 20 ml mirin and add ½ teaspoon soy sauce, one teaspoon sugar, and a pinch of salt.
• Mix all the seasonings with a fork or spoon until sugar and salt dissolve. Then, combine the condiment mixture with the beaten eggs and lightly whisk again. Pour the Dashimaki Tamgo mixture into a measuring cup to help pour it into the frying pan and hold it while you are folding the omelette.
• Follow either step depending on the type of frying pan you have.

In Rectangular Tamagoyaki Pan

• Heat the pan and check its temperature by hovering over your hand and feeling the warmth. Additionally, you can drop a small amount of the egg mixture into the searing pan to hear it sizzle, guaranteeing the ideal temperature.
• Take a piece of paper towel and dip it in vegetable oil till it soaks enough. Then, rub this oiled towel on the pan to grease it.
• Pour the egg mixture into the pan and tilt it at all angles to spread a fine layer.
• Remove any air bubbles using chopsticks. When the top of the egg mixture is still soft and slightly uncooked, start folding the omelette in a roll and slide it onto one side, preferably towards the handle.
• Then, again, grease the pan using the oiled paper towel, spread the mixture on the pan and slightly below the cooked rolled omelette. Lightly cook it, roll it the same way, and slide it to the side. Repeat these steps, and don’t forget to lift the cooked omelette roll and spread the mixture beneath it.
• You can heat the ingredients to brown the top surface once the mixture has been cooked into a Dashimaki Tamago.
• Spread a sushi mat/bamboo mat, put the hot rolled omelette, and roll it. Let it stay for about five minutes.

In Round Pan

• Heat the pan, check the temperature, and grease it using a paper towel soaked in oil.
• Spread the egg mixture on the round pan completely. Then, release the air bubbles.
• After the bottom layer is set and the top side is lightly cooked, add a sheet of nori to help you roll the omelette. It is optional; you can still roll the omelette without nori.
• Repeat the steps and remember to spread the mixture beneath the cooked rolled omelette to help it roll with the subsequent layers. Lastly, roll the Dashimaki Tamago in a sushi mat and let it sit for five minutes.

How to Serve Dashimaki Tamago?

Cut the rolled omelette into half-inch slices. Put them on a serving plate. Then, grate the daikon radish and garnish your fresh Dashimaki Tamago. You can also add soy sauce on top.

How to Store Dashimaki Tamago?

You can store Dashimaki Tamago safely in the refrigerator or freezer to consume it later. Wrap each slice of rolled omelette into a plastic food wrap and put all of them in a freezer bag or air-tight container. Place and store it in the freezer for up to two weeks. For consumption afterwards, thaw this meal in the refrigerator overnight or a microwave if you are in a hurry. After microwaving, you can lightly sear it on the pan to remove unnecessary moisture.

Tips to Make The Best Dashimaki Tamago

Though Dashimaki Tamago is an easy recipe with basic ingredients that are easily accessible, rolling it is a tricky step. Indeed, no one can make a perfect rolled omelette in a single attempt. Nevertheless, you can follow these tips to get professional in no time.

1. Mix the condiments separately and add them to the beaten eggs. Because if you add sugar and salt to the egg mixture, they will not dissolve properly. It will lead to a broken omelette surface and uneven flavor distribution.
2. Strain the condiment mixture containing dashi stock, mirin, soy sauce, sugar, and salt. Then, add it to the eggs to get a fine and even rolled omelette.
3. Refrain from overbeating or overmixing the eggs to retain the optimal consistency and thickness of the rolled omelette.
4. Follow the 1:1 rule to add dashi stock to the egg mixture, which means one tablespoon for one egg. It will dictate the consistency of the pouring mixture and will help you handle and roll the omelette accurately.
5. Preheating the pan is critical to cook the eggs, rolling, and browning them perfectly. The too-high temperature will over-brown the eggs, or the too-low will not make Dashimaki Tamgo fluffy and properly cooked.
6. Grease the pan evenly or use a non-stick pan to avoid the egg mixture sticking  to the bottom.
7. Use chopsticks instead of spatulas to roll the eggs perfectly.
8. You can occasionally remove the pan from the stove if it gets too hot. But do not turn off the flame. Consistent temperature is essential for proper consistency.
9. Remove air bubbles using chopsticks to avoid holes in the omelette.
10. Only roll the omelette when cooked from the bottom and slightly uncooked from the top.

Other Tamagoyaki Recipes

You can also try other Tamagoyaki recipes. However, each of these recipes has a unique flavor and cooking technique.

• Rice wrapped in a Japanese omelette called Omurice
• Japanese eggs with spring onions called Onsen Tamago
• Japanese egg sandwich called Tamago Sando
• Ramen eggs called Ajitsuke Tamago

FAQs

Is Tamago Fully Cooked?

Dashimaki Tamago, or any Japanese rolled omelette (Tamagoyaki),  is a fully cooked meal since each layer of omelette is seared in the pan and rolled. Moreover, since the recipe has no fillings, it is quite obvious that it’s properly cooked.

Can You Eat Tamagoyaki Cold?

Yes, you can eat Tamagoyaki cold. In fact, it’s a meal that is served both hot and cold at any time of the day. You can eat it for breakfast or as a side dish for lunch or dinner.

What Do You Eat With Tamagoyaki?

Tamagoyaki or Dashimaki Tamago is traditionally served with daikon radish and soy sauce. However, you can eat it with any dipping sauce you like. Some people roll a slice of Dashimaki Tamago with sushi rice in nori.

How Long Can Tamagoyaki Last?

Tamagoyaki can last for about one to two days in the refrigerator or the freezer for up to two weeks. You only need to store it perfectly according to the method described above.

Is Tamagoyaki Sweet Or Savory?

Tamagoyaki is both sweet and savory. Eastern (Kanto) Dashimaki Tamago is sweeter than the western (Kansai) rolled omelette, which is more savory. It depends on the amount of sugar or dashi stock you add. The more the dashi, the more it is umami.

Is Atsuyaki the Same as Dashimaki Tamago?

The two recipes are different in texture. Atsuyaki Tamago (grilled rolled omelette) is thicker than Dashimaki Tamago since the former contains dash stock, giving it a silky and softer texture. In contrast, the latter has a firmer and dense consistency.

Wrapping Up

Dashimaki Tamago is the most healthy omelette for breakfast to kick start your morning energetically. It is an easy recipe which only requires a little practice in rolling the omelette. You can follow the above step-by-step recipe for making Dashimaki Tamago in a Tamagoyaki nabe or round frying pan. Moreover, follow our tips to cook the perfect Japanese rolled omelette.