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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":501,"pronunciation":525,"substitutions":526,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"romanized":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":432,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":543,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Surface moisture. If the tofu is even slightly wet, the starch turns to paste and slips away as soon as it hits the fat. Press the tofu between paper towels for at least 30 minutes, pat each cube dry again just before coating, and lower it into the oil rather than dropping it, so the coating has a second to set.","Why does my coating fall off the tofu in the oil?",{"answer":398,"question":399},"Yes, and it is far easier to handle — it will not break when you turn it. The trade-off is texture: the whole point of the classic version is a crisp shell around an interior soft enough to spoon. Firm tofu gives a pleasant but ordinary fried cube. Medium or soft-firm tofu is a reasonable compromise.","Can I use firm tofu instead of silken?",{"answer":401,"question":402},"Not as usually served, because the dashi is made with bonito flakes, which are dried fish. Make the broth with kombu and dried shiitake instead and the dish is vegan, with no other change needed. Restaurant versions almost always use bonito dashi, so it is worth asking.","Is agedashi dofu vegetarian?",{"answer":404,"question":405},"Enough to come about a third of the way up the tofu, roughly 60–80 ml per serving. The cubes should sit in the broth, not float in it, so the top of the coating stays crisp while the base soaks. Too much broth and the whole thing softens before it reaches the table.","How much broth should be in the bowl?",{"answer":407,"question":408},"Shallow-frying in 1 cm of oil works well if you turn the cubes to colour all sides, and uses far less oil. Air-frying gives a drier, more leathery crust because the starch needs immersion in hot fat to blister properly — it is edible but noticeably different from the real thing.","Can I air-fry or shallow-fry the tofu?",[410,411,412,413,414,415],"Drain the tofu for at least 30 minutes between paper towels with a light weight on top. Wet tofu makes the starch slide off and the oil spit violently.","Use silken or soft tofu for the classic contrast. Firm tofu fries more easily but gives you a solid, springy interior instead of the custard-like middle.","Coat the tofu just before frying and shake off every loose grain. Starch that has sat and gone damp fries into a gummy skin.","Keep the oil at 175–180°C. Cooler oil soaks in and the coating never crisps; hotter oil browns the starch and the tofu inside stays cold.","Warm the broth but never boil it once seasoned — hard boiling drives off the delicate aroma of the dashi and the mirin.","Squeeze the grated daikon lightly before topping, or the water pooling out will thin the broth in the bowl.","🍢","Agedashi dofu is a small, precise dish: blocks of soft tofu rolled in potato starch, fried until the outside is thin, blistered and barely coloured, then lowered into a shallow pool of warm dashi seasoned with soy sauce and mirin. For the first minute the coating is crisp and the inside is molten custard; after that the starch drinks the broth and turns slippery and slick, which is a different pleasure rather than a failure. A mound of grated daikon, a dab of ginger and a scattering of scallion sit on top to keep the whole thing from feeling heavy. It is the izakaya order that arrives while you are still deciding what else to eat.","The dish belongs to the long Japanese tradition of treating tofu as something to be cooked carefully rather than hidden. Tofu arrived from China with Buddhist monks, and by the Edo period it was so central to the urban diet that a cookbook devoted entirely to it, Tofu Hyakuchin, was published in 1782 and became a bestseller, listing dozens of preparations for a single ingredient. Agedashi belongs to that world: the name simply combines age, to deep-fry, with dashi, the stock it sits in.\n\nIt is also a good illustration of how Japanese cooking treats texture as a flavour in its own right. Nothing in the dish is strongly seasoned — the broth is light enough to drink, the tofu is barely salted — so what you notice is the contrast between the fragile fried shell, the almost liquid interior, and the cold, sharp rasp of grated daikon cutting the oil. That daikon is functional, not decorative: raw radish is peppery and full of water, and it resets the palate between pieces the way shredded cabbage does under a fried cutlet.\n\nToday agedashi dofu is standard izakaya food, on the menu alongside edamame and grilled skewers, and it is one of the first dishes cooks abroad reach for when they want something Japanese that is not sushi or ramen. It also happens to be nearly vegan already — swap the bonito dashi for kombu and dried shiitake and nothing about the dish suffers, which is why it turns up so often in shojin ryori, the vegetarian temple cooking of Japanese Buddhist monasteries.","Agedashi dofu is a serve-immediately dish and does not survive storage as intended — the coating goes soft within minutes and refrigeration turns it pasty. The broth, however, keeps 4 days in the fridge and is worth making ahead; warm it gently while you fry. Fried tofu left over can be dropped into miso soup the next day, where softness is no longer a problem. Do not freeze either component; silken tofu becomes spongy and full of holes once thawed.",[421,422,423,424],"Draining the tofu properly first, which is the difference between a crisp shell and oil spitting across the kitchen.","Potato starch rather than cornflour, for the thin glassy coating that restaurants get and cornflour cannot match.","A broth balanced to be sipped from the bowl at the end, not a salty sauce that overwhelms the tofu.","Assembled at the last second, with the reasoning explained — this dish is on a timer from the moment it is plated.",[426,427,428,429,430],"Heavy pot or deep pan for frying","Cooking thermometer","Fine grater for daikon and ginger","Slotted spoon","Small saucepan",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},15,18,2,5,890,14,260,[440],"Cold beer or chilled sake, alongside edamame and other small izakaya plates.",[442,445,448],{"name":443,"description":444},"Agedashi with grated yam","A spoonful of grated nagaimo mountain yam added to the broth, making it slightly viscous so it clings to the tofu instead of running off.",{"name":446,"description":447},"Mushroom agedashi","Enoki or shimeji mushrooms simmered briefly in the broth and piled over the tofu, turning a starter into a light main course.",{"name":449,"description":450},"Ankake style","The broth thickened with a slurry of potato starch into a glossy sauce that coats each cube — heavier, and better in winter.",[452,458,462,466,470,474,478,482,484,488,491,495,497],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},600,"tofu","silken or soft tofu, two blocks","g","For the tofu",{"qty":459,"name":460,"unit":461,"group":457},6,"potato starch (katakuriko)","tbsp",{"qty":463,"name":464,"unit":465,"group":457,"noScale":8},1,"neutral oil for frying","l",{"qty":435,"ref":467,"name":468,"unit":456,"group":469},"kombu","kombu, one postcard-sized piece","For the broth",{"qty":471,"ref":472,"name":473,"unit":456,"group":469},10,"bonito-flakes","bonito flakes (katsuobushi)",{"qty":475,"name":476,"unit":477,"group":469},400,"water","ml",{"qty":479,"ref":480,"name":481,"unit":461,"group":469},3,"soy-sauce","Japanese soy sauce",{"qty":479,"ref":483,"name":483,"unit":461,"group":469},"mirin",{"qty":485,"name":486,"unit":456,"group":487},150,"daikon radish, finely grated and lightly squeezed","To finish",{"qty":463,"ref":489,"name":490,"unit":461,"group":487},"ginger","fresh ginger, finely grated",{"qty":434,"ref":492,"name":493,"unit":494,"group":487},"scallions","scallions, very thinly sliced","piece",{"qty":479,"ref":472,"name":496,"unit":456,"group":487,"optional":8},"bonito flakes, for the top",{"qty":498,"name":499,"unit":500,"group":487,"optional":8},null,"shichimi togarashi seven-spice","to taste",[502,507,511,514,517,522],{"tip":503,"text":504,"title":505,"timerSeconds":506},"Do not weight silken tofu heavily — a plate is enough. More pressure crushes it into a dense slab.","Cut each block of tofu in half horizontally, lay the pieces on a tray between several layers of paper towel and rest a small plate on top. Leave for 30 minutes, changing the paper once, until the surface feels dry to the touch rather than slick.","Press the tofu",1800,{"text":508,"title":509,"timerSeconds":510},"Soak the kombu in 400 ml cold water for 20 minutes, then warm until bubbles gather at the pan edges and lift the kombu out before the water boils. Add the bonito flakes, take the pan off the heat, and strain after 2 minutes once the flakes have sunk.","Make the dashi",1200,{"text":512,"title":513},"Return 350 ml of the dashi to the pan with the soy sauce and mirin and warm it until it steams, without letting it boil. Taste — it should be light enough to drink, savoury with a faint sweetness, not as salty as a dipping sauce. Keep it hot.","Season the broth",{"text":515,"title":516},"Bring 4 cm of oil to 175°C. Cut the drained tofu into 4 cm cubes, pat each one dry again, and roll it in the potato starch, tapping off every loose grain so only a thin, even film clings to the surface.","Heat the oil and coat",{"tip":518,"text":519,"title":520,"timerSeconds":521},"The tofu is already cooked; you are only setting the crust. Colour means the oil is too hot.","Lower in five or six cubes at a time and fry for 3–4 minutes, turning once, until the coating is set, faintly blistered and barely straw-coloured — it should sound crisp against the slotted spoon but never go golden brown. Drain on a rack, not paper.","Fry until blistered",210,{"text":523,"title":524},"Pour a shallow pool of hot broth into each bowl, sit three or four cubes in it, and top with a mound of squeezed grated daikon, a small peak of ginger and a scattering of scallion. Add bonito flakes and shichimi if you like, and carry it to the table immediately — the coating starts softening within a minute.","Assemble and serve at once","ah-geh-DAH-shee DOH-foo",[527,531,535,539],{"note":528,"swap":529,"original":530},"Cornflour gives a slightly thicker, paler crust that softens faster. Adding rice flour helps it stay crisp longer.","Cornflour, or a 50:50 mix of cornflour and rice flour","Potato starch (katakuriko)",{"note":532,"swap":533,"original":534},"Makes the dish fully vegan and adds a deeper, earthier savouriness. Soak the kombu and shiitake in cold water for at least an hour for the best result.","Kombu soaked with 2 dried shiitake mushrooms","Bonito dashi",{"note":536,"swap":537,"original":538},"Neither is quite as juicy, but both bring the raw peppery bite that stops the dish feeling oily.","Grated white turnip, or thinly sliced radishes","Daikon radish",{"note":540,"swap":541,"original":542},"The broth loses a little of its gloss and roundness, but the balance holds.","1 tbsp dashi plus 1 tsp sugar per tablespoon","Mirin","agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","japan","Kanto",4,20,30,"medium",[555,556],"appetizer","side",[558,559],"pescatarian","dairy-free",[454,467,480,472],[562,565,567,569],{"alt":563,"src":564},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[572,573,574,575,576,577,578],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19","dishroute-kitchen","Cubes of silken tofu dusted in potato starch and fried to a fragile shell, then set in warm dashi broth with grated daikon, ginger and scallion — eaten before the coating softens.",{"en":583},"\u002Frecipe\u002Fagedashi-tofu",{"items":585,"total":471,"page":463,"limit":848,"hasMore":849},[586,596,625,658,687,713,742,771,801,823],{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"romanized":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":432,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":587,"diet":588,"mainIngredients":589,"images":590,"keywords":595,"publishedAt":579,"updatedAt":579,"authorSlug":580},[555,556],[558,559],[454,467,480,472],[591,592,593,594],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577,578],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"romanized":601,"countrySlug":548,"baseServings":550,"prepMinutes":471,"cookMinutes":551,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":609,"keywords":619,"publishedAt":624,"updatedAt":624,"authorSlug":580},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin","easy",[604],"main",[559,606],"nut-free",[608,480,483],"chicken",[610,613,615,617],{"alt":611,"src":612},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[620,608,548,621,483,622,623],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":628,"countrySlug":548,"region":630,"baseServings":550,"prepMinutes":551,"cookMinutes":631,"restMinutes":552,"difficulty":602,"course":632,"diet":635,"mainIngredients":637,"images":641,"keywords":651,"publishedAt":579,"updatedAt":579,"authorSlug":580},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",25,[633,634],"dessert","snack",[636,559,606],"vegetarian",[638,639,640,483],"eggs","flour","honey",[642,645,647,649],{"alt":643,"src":644},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[626,652,653,654,655,656,657],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":548,"region":630,"baseServings":550,"prepMinutes":471,"cookMinutes":432,"difficulty":602,"course":664,"diet":665,"mainIngredients":666,"images":670,"keywords":680,"publishedAt":579,"updatedAt":579,"authorSlug":580},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[604],[559],[667,668,669,480],"beef-chuck","onion","rice",[671,674,676,678],{"alt":672,"src":673},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[659,681,682,683,684,685,686],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":688,"title":689,"shortTitle":689,"nativeName":690,"romanized":691,"countrySlug":548,"baseServings":550,"prepMinutes":471,"cookMinutes":432,"difficulty":602,"course":692,"diet":694,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":624,"updatedAt":624,"authorSlug":580},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[693,556],"soup",[558,559,695,606],"gluten-free",[697,454,492],"miso",[699,702,704,706],{"alt":700,"src":701},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[709,686,467,710,454,711,712],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"romanized":716,"countrySlug":548,"region":718,"baseServings":550,"prepMinutes":631,"cookMinutes":552,"difficulty":553,"course":719,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":579,"updatedAt":579,"authorSlug":580},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[720,604],"street-food",[559],[723,639,638,724],"cabbage","pork-belly",[726,729,731,733],{"alt":727,"src":728},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[714,736,737,738,739,740,741],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":745,"countrySlug":548,"region":747,"baseServings":550,"prepMinutes":551,"cookMinutes":551,"restMinutes":471,"difficulty":602,"course":748,"diet":750,"mainIngredients":751,"images":755,"keywords":765,"publishedAt":579,"updatedAt":579,"authorSlug":580},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[634,749],"breakfast",[558,559],[752,753,754,472],"short-grain-rice","nori","salmon",[756,759,761,763],{"alt":757,"src":758},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[743,766,767,753,768,769,770],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"romanized":776,"countrySlug":548,"region":777,"baseServings":550,"prepMinutes":552,"cookMinutes":778,"restMinutes":779,"difficulty":553,"course":780,"diet":781,"mainIngredients":782,"images":784,"keywords":794,"publishedAt":624,"updatedAt":624,"authorSlug":580},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[604,693],[],[608,783,480,638],"ramen-noodles",[785,788,790,792],{"alt":786,"src":787},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[795,796,797,798,799,800],"ramen","noodle soup","tokyo","soy sauce","japanese comfort food","broth",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":804,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":471,"cookMinutes":432,"restMinutes":435,"difficulty":553,"course":806,"diet":807,"mainIngredients":808,"images":809,"keywords":819,"publishedAt":579,"updatedAt":579,"authorSlug":580},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","Tamagoyaki","卵焼き",[749,556,555],[558,559],[638,483,480,467],[810,813,815,817],{"alt":811,"src":812},"Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with grated 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