🇯🇵 Japanese

Cucumber Agedashi

Name: Cucumber Agedashi
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp White Pepper; 3 Cucumber; 150 g Breadcrumbs; 80 g Potato Starch; 500 ml Kombu Dashi; 2 tbsp Grated Daikon Radish

🇯🇵 Japanese

Lightly dusted and fried cucumber swimming in warm dashi broth — agedashi-style. 23 minutes of mostly hands-off cooking.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
White Pepper1 tsp
Cucumber3
Breadcrumbs150 g
Potato Starch80 g
Kombu Dashi500 ml
Grated Daikon Radish2 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Pat the cucumber dry and season with the white pepper and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the cucumber in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with nori seaweed scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: How to make Hiyayakko / Chilled tofu sauce.(Tuna, cucumber, sesame oil dressing recipe) · on YouTube