It’s no secret that I’m completely obsessed with Japanese food. This I owe in part to my parents, who not only sought out most of the hundred or so Japanese restaurants in Los Angeles in the early 90s (then there were hundreds, now there are thousands) but put up with my sudden declaration of vegetarianism and honored my request to almost always eat Japanese. One of my favorite places growing up was a little spot in a strip mall on Ventura Boulevard. Amazingly, it’s still there.

Daichan was the first place I had Agedashi Tofu. It’s a simple dish but it so perfectly encompasses the spirit of Japanese cooking and the elusive “fifth taste” of umami. I cannot believe I waited so long to try it myself because it’s incredibly simple. You certainly don’t need a deep fryer, as mine was absolutely delicious and I only used about a cup and a half of oil.

You’ll need to use corn starch which might be a bit scary, but just a little it. The pan will get hot, but if you properly dry the tofu you won’t have much splattering. Also, don’t forget the scallions, they aren’t just a garnish. This dish is often served with fresh grated daikon radish…but to be completely honest with you…I forgot to buy it! Sprinkle bonito flakes on top if you’ve got them.

These are three simple Japanese dishes. Completely vegan if you don’t count the fish stock too! You can make them separately, but all together they look so beautiful.

For a great list of sources for Asian ingredients, check out this post: The Best Ethnic Grocery Stores in NYC 

Agedashi Tofu

Serves 2

You will need:

For the broth:

2 Tablespoons instant dashi broth powder *see pic above

3 cups water

1 Tablespoon mirin

1 Tablespoon low sodium soy sauce

For the tofu: 

1 package soft or medium tofu (soft is traditional…but I actually find medium firm has more flavor and is easier to work with)

3/4 cup corn starch

2 scallions

1 1/2 cups vegetable oil (or a bit more)

1 Tablespoon sesame oil (optional)

Method:

1. Begin by draining the tofu and slicing into 1 inch x 2 inch logs. Place these on a bed of paper towels for 20 minutes. Change the paper towels halfway through for dry ones. Chop the scallions into tiny pieces and set aside.

2. Prepare the stock by combining the dashi, water, mirin, soy sauce in a small sauce pan. Bring to a gentle boil and then simmer for 15 minutes.

3. Coat the completely dry tofu in corn starch and set aside. In a small pan (one that you use to make eggs in) heat the vegetable oil and sesame oil (adds a nice flavor) over medium-high heat. You want to use a small pan, so you can use less oil. You want the oil to be at least 3/4 inches deep. If you have a bigger pan, use more oil.

4. Using tongs, fry the tofu, 4 pieces at a time. Cook each side for about 2 minutes before turning. You want a nice golden color, but no scorch marks.

5. Drain on a paper towel. Serve in a small bowl with 1/2 cup dashi broth and chopped scallions.

Roasted Japanese Yams

You will need:

4 small Japanese yams, cubed

1/2 cup shitake or oyster mushrooms

5 garlic cloves

1/4 cup olive oil

salt

Method:

1. Preheat your oven to 375. On a large baking sheet, spread the yams, cloves and mushrooms in an even layer. Drizzle the oil on top and toss to coat completely. Add a hefty pinch of salt.

2. Bake for 30 minutes, then remove the mushrooms and set aside. Stir the remaining vegetables and continue to bake for another 20 minutes. They should get quite crispy.

Baked Enoki Mushrooms

You will need:

1 package enoki mushrooms (slice off the roots)

1 Tablespoon mirin

1 Tablespoon soy sauce

1 Tablespoon sesame oil

3 Tablespoons dashi broth (see above)

Method:

1. Preheat oven to 375 (or, if making in conjunction with the potatoes, cook at the same time). In a small glass baking dish, separate the enoki into little bundles. Pour the liquids over the enoki and use your fingers to completely coat them. Cover the dish with aluminum foil and bake for 20-25 minutes.