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Found 2 translations.

Name	Current message text
^h English (en)	In Japan, cubes of lightly coated and fried tofu topped with a ''[[kombu]] [[dashi]]''-based sauce are called ''[[agedashi dōfu]]'' ({{lang\|ja\|揚げ出し豆腐}}). Soft tofu that has been thinly sliced and deep fried, known as ''aburage'' in Japan, is commonly [[blanching (cooking)\|blanched]], seasoned with [[soy sauce]] and [[mirin]] and served in dishes such as ''[[kitsune]] [[udon]]''.
^h Japanese (ja)	日本では、薄く衣を付けて揚げた豆腐に[[kombu/ja\|昆布]][[dashi/ja\|出汁]]ベースのソースをかけたものを揚げ出し豆腐（{{lang\|ja\|揚げ出し豆腐}}）と呼ぶ。薄切りにして揚げた柔らかい豆腐は、日本では油揚げとして知られ、一般的に[[blanching (cooking)/ja\|湯通し]]され、[[soy sauce/ja\|醤油]]と[[mirin/ja\|みりん]]で味付けされ、[[kitsune/ja\|きつね]][[udon/ja\|うどん]]などの料理に供される。