Agedashi Tofu was the ultimate best-selling appetizer at Koshiki’s former restaurant, Tanpopo Noodle Shop.  What made this dish so special was the marriage of creaminess of tofu, crunchiness of skin, savory broth, and fresh ginger. It is still one of Koshiki’s family favorites to make at home.  Along with Agedashi Tofu, we will prepare Maze Gohan, Japanese dirty rice made with carrots and burdock on the side.

Koshiki Smith, The Japanese Kitchen