Agedashi Tomato Recipe

• 1 tomato, medium size (approx. 70g)
• 2 asparagus tips
• 1 tbsp potato starch

Agedashi Sauce

• 1 tsp Mizkan Honteri
• 1 tsp soy sauce
• 1 tbsp dashi stock
• Vegetable oil, for deep frying

1. Make a shallow “X” cut on the top of the tomato.
2. Boil water in a pan and dip the tomato in for 20 seconds, then put the tomato in cold water.
3. Peel the tomato skin completely and remove excess water with kitchen paper.
4. Heat the vegetable oil to 170⁰C for deep fry.
5. Cover the tomato completely with potato starch.
6. Deep fry the tomato until crispy on the skin – 30 seconds max. Then deep fry the asparagus without potato starch.
7. Place the agedashi sauce ingredients in a saucepan and mix while heating.
8. Plate the tomato and asparagus in a shallow bowl, and add the agedashi sauce to serve.