
English: 
Hello everybody welcome back
You know it's already Tuesday, and you know what that means it's time for another delicious recipe day
Yeah, so what are we making today? So actually today? We are going to be making agedashi dofu!
Oh, yes, you guys know with a deep fried tofu with delicious the soy sauce based stock.
It's so good guys, and it's also super easy to make let's get started. First, let's prepare this tofu
This is the firm started tofu one block of firm style tofu. Okay, first we have to cut this into six pieces
It's six pieces never put this onto the cutting board
move this here. Cut six pieces in like this oh
Okay, so that way and that way okay, so get six blocks

Japanese: 
こんにちは！
もう火曜日だ！
わかる？
再び、美味しいレシピ。
今日は何作る？
今日は揚げ出し豆腐。
揚げ出し豆腐か。
揚げた豆腐で、
おいしいお出汁と食べます。
美味しいよ。
そして簡単！
始めよう。
まずは豆腐の準備。
木綿豆腐です。
一丁使います。
これを６つに切ります。
６つね。
まな板の上に置いて、
お皿はこっちへ。
こんな風に６つに切るよ。
そう言う風にね。
６つになったね。
次は？

English: 
Awesom! Okay. What's next next we have to drain excess water of the tofu
Okay, so we got a silver tray here and line this one sheet of paper
towel on the plane okay and put these
tofu blocks on the paper, okay
And then how long do we um keep it like this how long do you drain it?  Almost of ten minutes ten minutes?
Oh, okay, all right now
You don't have to worry too much about it because we're not making goya chanpuru
If you're making goya chanpuru you have to really really get all the excess moisture
In this case, not so. Yeah, so it's really easy and cover one more sheet one
Okay, and we don't have to put anything on top which is keep your like this. Just just keep it
We don't have to put any heavy weight. All right super easy, okay, so we'll put this to the side
And we'll go on to the next step so in the meantime. Let's prepare garnish
We are using four stalks of Japanese style green onion.  Four stalks.

Japanese: 
豆腐の水を切ります。
トレーを用意して、
ペーパータオルを敷きます。
この豆腐をその上に置きます。
どのくらいの時間そうするの？
１０分くらいかな。
水きれ具合はそんなに心配しなくてよいです。
ゴーヤチャンプルーだったらしっかり切るけどね。
これはそこまでは。
だから簡単。
上にももう１枚
上に重しは置かなくとも良い？
そのままで。
重しはいらないよ。
これは横に置いておいて、次に行きましょう。
薬味の準備をしましょう。
青ネギを４本ほど。

Japanese: 
日本の青ネギだね。
小口切りにします。
端っこは切り落として、
え？食べる？
お好きに（笑）。
小口切りだね。
ネギ大好き。
僕も。
今日は、特別ゲストがいるよ。
あとで来てくれるって。試食してくれる。
このまま見てね。
そう。
まだ来てないよ。
買い物してる・・
当たったらボーナスポイント。
ネギを器に移しておきますね。
そんなにネギはいらないんだけど、
僕好きなので。
そうだよね。
臭いのなんでも好きだよ。
ニンニク・玉ねぎとかね。
でも、ガーリックベーグルを朝食べないでね。

English: 
Japanese uh green onions, so we're gonna chop it finely, okay?
Right discard the end end unless you like the end you
This okay, I'm just gonna chop it up, and it's finally I
We love green onion only two we love the onion. Mmm. I'm not that way we have a special guest star
Visiting us later on so the taste test. So yes stay tuned
Yes
We do he's not here yet. He's most likely shopping, and you get bonus points if you can guess who it is, okay?
So we're gonna transfer the green onions to to a little bowl
And we're gonna be using that later on
We don't need so much green onions, but I like green onions!  You do! You know anything that stinks! Or smells really strong.
Garlic, onions, green onions, yeah right. I just want to ask you. Please don't eat garlic bagels in the morning

English: 
It's grate this daikon radish, okay, so this is about um
What is this is about like 1/5 of a daikon 1 1 or 2 inches of daikon? We don't need so much okay?
I'm just a bit, okay, so we're not gonna really be using the daikon, just for garnish. It's great like this
Okay, no really how much daikon radish you use is up to you to you know
Radish go for it my mother loves daikon radish, so she'd probably use the whole thing for herself
Maybe for one person I think this is enough. Okay, all right, okay?
I love daikon radish, not as much as my mother
But you know my mother always forces me to eat more than I want she says really good for you. Yes
Yeah, it's very good for digestion that go is ready, okay, so put to the side
As you can see we only use half of this 2 inch size of daikon radish
So you really don't need much you

Japanese: 
大根をおろします。
これはどのくらい？
４分の１くらい？
２．５センチから５センチくらい。
そんなにいらない。
少し。
全部は使わないね。
薬味だからね。
おろします。
どのくらいの大根を使うかはお任せだね。
大根おろし好きな方は、
たくさん作って。
僕の母は、全部使っちゃう。
１人分なら、
これで十分。
僕は大根大好き。
母以下だけど。
母はいっつも沢山食べさせる。
体に良いって。
消化に良いのだよ。
これでよし。
横に置いて、
半分しか使わなかった。
２インチのね。
そんなにいらないってこと。

English: 
Can we'll use that for miso soup later next we're gonna grate one thumb of ginger
Probably I were going to use half. Yeah, don't need too much of course. Honestly love ginger, so we're gonna grate the ginger
Once again, it's really up to you how much ginger you want to use I love ginger um I get cold
I really do the end the only helped me is ginger. You can make sauce, okay?
I'll make the sauce I'll be the sauce I'm just standing here doing this thing really pretty easy all right
You can do it, right you. Thank you. I can only do easy things guys
That's what he needs and this is half a cup of water 1/2 cup of water 2 and 1/2
tablespoon of soy sauce 1 and 1/2 tablespoon of the mirin and 1/4 teaspoon of
instant dashi powder - the powder is
Necessary in any Japanese kitchen we left a link in the description box below. We could get it online
Definitely get it you can use it for everything

Japanese: 
あとで味噌汁にできるね。
次は、生姜ひとかけをすりおろします。
多分半分しか使わないけど。
そんなにいらない。
超好きなら別だけど。
すりおろして、
どれだけ使うかはお好みで。
生姜大好き。
風邪ひきやすいので、
生姜がとっても助かる。
ソース作れるよ。
そうだ、僕が作る。
突っ立てるだけじゃね。
簡単だから。
できるよ。
簡単なのしかできない。
そう言う意味だって。
水1/2カップ
醤油　大さじ２と1/2
みりん　大さじ１と1/2
粉末出汁　小さじ1/4
粉末出汁は、
和食にはとても便利。
下にリンクを付けておくよ。
オンラインでも買えるからね。

Japanese: 
もちろん、一から取ることもできるよ。
できるよ。
でも時間はかかる。
そして、コードが刺さってないね。
沸かします。
ざっと混ぜます。
出汁を溶かすため？
そう。
これが沸いたら、次に行きます。
沸いたよ。
火を消す？
そう。
匂いが良いね。
１０分経った。
豆腐はもう大丈夫。次に行きます。
豆腐に片栗粉をまぶします。
だいたい1/2カップくらいかな。
お皿にとって、
全体にまぶします。
そんなに付けなくとも良いよ。
全部の面につけるのを忘れないでね。
余計な粉ははたきます。

English: 
Of course you  can make the dashi stock from the scratch.  You can. But it takes a little bit long time. Yes, it does and
The electricity is not on!
And bring it to a boil ok I'm gonna give it a quick mix just to
dissolve the dashi stock.  Yeah, dissolve everything
Yeah, that's the stuff good job. Everything. Yeah ok and then once it comes to a boil we're going to the next step
Okay, it's boiling it's boiling okay, turn it off turn it off
Mmm smells amazing that's good ok, so it's been 10 minutes and the tofu should be ready
So I'm gonna go to the next steps next step is coat the tofu with potato starch
You need 1/2 cup of potato starch, dump it into the dish
Mm-hmm this coats the tofu with the potato starch.
This you don't need so much
Okay
Just make sure that you're coating all the sides of the tofu alright and remove the excess powder like this ok all right

English: 
So you just want to make sure that you're putting it lightly not too much, and then yeah just shake off the excess
That's it that's probably the most important thing during this step
So you put some vegetable oil into our frying pan?
So how much oil should I put about a half the depth of this tofu block okay?
All right, so about maybe one inch  - yeah, okay?
beautiful oil
beautiful oil
because you are pouring why thank you sir and set the temperature about the
170 degrees Celsius or 340 degrees Fahrenheit
Yes, so it's not like a really really high heat not high heat right so it's kinda like a medium-high heat
Just to put the tofu into that oil
Okay
You have to be careful with the tofu because it's quite fragile

Japanese: 
薄っすらとつくくらいで大丈夫だから。
そして、余分な粉は叩く。これが大事かな。
フライパンに油を入れます。
どのくらい入れるのかな？
豆腐の厚みの半分くらい。
だいたい2.5センチくらいかな？
だいたい2.5センチだね。
綺麗な油だね。
綺麗？
君が入れてるから。
ありがとう・・・
そして油を１７０度くらいに加熱します。
天ぷらなどより少し低めですね。
そんなに熱くないね。
そうなんだ。
ちょっと弱めってとこ。
そして豆腐を入れます。
豆腐は壊れやすいので気をつけて。

English: 
So make sure you space them apart is it you don't want them sticking together. It's very sticky
It is the potato starch super sticky so so how long I'm gonna cook this about the two or three minutes
Just until the lightly browned. Yep, okay, so let's flip them over. Okay? Oh
Nice.  And then maybe for 2 to 3 minutes more.
Okay, it's ready. Okay, so we're just gonna take it out to the grill and just keep it
Just just hover over like this let the excess drip off
You don't have to drain it on paper towels or anything no problem. I'm gonna put it directly into the serving plate
Okay, our agedashi dofu is done, so add garnish on it.

Japanese: 
お互いにくっつかないようにして。
ベタつくから。
くっつきやすいんだ。
片栗粉はね。
どのくらい揚げるの？
２〜３分というところかな、片面。
薄っすらきつね色になるまでね。
返そう。
綺麗だね。
そしてまた２〜３分だね。
もう良いね。
油から取り出すよ。
油を切っちゃうよ。
ペーパータオルとかで切らなくとも良いよ。
お皿にそのまま入れても大丈夫。
揚げ出し豆腐、できたよ。
薬味をのせましょう。

Japanese: 
さあ、みんな、
揚げ出し豆腐、できました。
それでは、ゲストの方をお呼びしましょう。
もうそこにいるはず。
ワクワク。誰だろう。
テレポートしてもらいましょう。
ローレンスだ！
サプライズ！
東京へようこそ！
ちょうどできたところだね。
どうもありがとう。
このために香港から来てくれました。
冗談。休暇です。
揚げ出し豆腐食べたことある？
ないよ。

English: 
So the agedashi dofu is ready for our guests, I think he's very near
I'm exciting who is today's guest yes. It's time to teleport him in
Yay!   Surprise Surprise! Welcome to Tokyo!
Made it for you
Thank you so much. He came all the way from Hong Kong. Just to eat our dish just kidding

Japanese: 
多分ない。いつもカレーとラーメンだから。
その通り。
時々神戸牛ね。
あとスタバ。
これが揚げ出し豆腐なんだね。
だし汁を合わせた、揚げた豆腐。
伝統的な料理だよ。
日本中で食べられる。
辛い？
大丈夫。
どうでしょう。
言葉がないくらい美味しいって。
もう一口良い？
良いですよ。
ぜひ作って、感想を聞かせてね。
次に何を作ったら良いか提案があったら聞かせてね。
ローレンス、君はとても人気者だから、
一度何かを作ってみない？
来週とか。
僕が？

English: 
He's here on holiday, so have you ever had agedashi dofu before?  No.  No?  Not really, because all her eat is ramen and curry.
You're right right and well sometimes Kobe beef and Starbucks
So this is that I guess you know food is deep-fried tofu in a dashi stock
Very very traditional a typical dish you can't find pretty much everywhere in Japan. Okay. Yeah, it's not spicy right no
No, spicy at all
How is it sir
It's so good he's speechless
Can I have another bite?
Yes, yes you may
good
Please give it a try and let us know what you thought in the comments down below
Once again if you have any suggestions on what you guys like us to make next time let us know that as well
Lawrence since you are so popular with our viewers here on table elites

English: 
You know you should join us on one cooking video. Maybe next week. What do you yeah? Okay? You can help me cook?
How's that Lee get help me cook next week yep
Do you want to see me cooking of course they do savory, but really anybody work of course they do okay?
that's done, so thank you so much for watching guys and
Until we meet again take care bye. Bye, bye

Japanese: 
僕を手伝って。
ホントですか？
みたい？僕の料理。
もちろん！
ホント？
決まり！
ご覧いただきありがとうござました。
また次回まで、
さようなら
