Deep Fried, Agedashi
noun
Remember how 揚げる can mean "to deep fry"? 揚げ出し is a Japanese cooking technique where you deep fry something (usually tofu) and serve it in broth. This word might be easy to remember if you know that "dashi" soup stock is often used to make the agedashi broth.
あげだし
The reading is 揚げる and 出す's reading.
これは出来たてホカホカの美味しい揚げ出し豆腐ですよ。
Here's a hot plate of delicious agedashi dōfu I just made.
ナスを沢山買ったから今日の夕飯はナスの揚げ出しにしよう。
I bought a lot of eggplants, so let's do eggplant agedashi for dinner today.
揚げ出し豆腐は、豆腐に衣をまとわせて揚げ、だし汁などをかけた料理です。
Agedashi dōfu is a dish in which tofu is coated in batter, fried, and served with a dashi-based sauce.