Recipe
Pumpkin Agedashi Tofu From Future Future
13 December, 2024
01
Future Future ktichen.Pumpkin Agedashi Tofu
serves 7-8
Ingredients
A: Pumpkin Mix
01.
110g cooking sake
02.
320g steamed pumpkin - kent, or alternatively butternut
03.
400g bon soy milk
B: Bind
01.
400g bon soy milk
02.
194g kazu starch
Tempura Sauce
01.
1 piece dried shiitake mushroom, broken into small pieces
02.
2 slices ginger, thinly sliced
03.
600ml water
04.
100ml soy sauce
05.
100ml mirin
06.
1/2 tsp sugar
Garnishes
01.
Grated daikon radish
02.
Fried parsnip: thinly slice, julienne, and deep fry at 140°c until crispy
Equipment
- Medium Pot
- Medium Bowl
- Whisk
- Wooden Spoon
- Rubber spatula
- Baking Tray (23cm x 13cm)
02
Whisk ingredients B.03
Combine Ingredients A in a pot.Method
01. Prepare the tempura sauce
Combine all ingredients in a saucepan. Bring to a boil, then let cool. Set aside.
02. Make the tofu mixture
- Combine all 'A' ingredients in a medium pot over high heat. Use a whisk to fully incorporate the pumpkin as the mixture heats
- While heating 'A', mix 'B' ingredients in a medium bowl. Whisk thoroughly until the start dissolves.
- Once 'A' starts to boil, whisk 'B' again and slowly pour into the pot, stirring continuously.
- Cook the mixture, whisking until it thickens, then switch to a wooden spoon. Stir rapidly until glossy, smooth, and thick.
04
Add B mix to A mix.05
Stir with a wooden spoon until thick, smooth and glossy.03. Set the Tofu
- Pour the mixture into a baking tray, flatten with a spatula, and remove any air bubbles by tapping the tray.
- Cover with plastic wrap, press gently to remove any remaining bubbles, and refrigerate for at least 12 hours.
04. Portion the Tofu
- Once set, loosen the sides and flip the tray onto a board. Cut into 15 pieces (3x5 grid)
06
Put into baking pan and flatten.07
Cover and refrigerate.05. Fry and serve
- Coat 2 tofu pieces per serve in potato flour and deep fry at 160°c until they float
- Transfer to a bowl, pour 100-120ml of tempura sauce over the tofu, and garnish with grated daikon radish and fried parsnip.
08
Toss in flour.09
Fry until they float.10
Ladle over sauce.11
Garnish and serve.While we sat and enjoyed the Agedashi Tofu (and a few other treats) in the sunlit courtyard in Richmond we chatted to Stefanie one of the owners of Future Future about the restaurant and the exciting things in the works for the Future Future team.
You started your career in Property Development, what prompted the move into the hospitality field and opening a restaurant? How was that journey?
The shift into hospitality was both a leap of faith and a natural progression. I’ve always been fascinated by creating spaces that bring people together, and in hospitality, that vision extends beyond the physical to experiences, flavours, and culture. Opening a restaurant was about channelling that creative energy into something personal and meaningful. The process has been exhilarating, with plenty of late nights and hard lessons learned, but seeing people enjoy what you’ve built makes it all worth it.
Where did your affinity with Japan and Japanese cuisine come from?
It began with a trip to Japan 15 years ago that completely captivated me. The precision, the balance, the obsession with detail—it all struck a chord. Japanese cuisine embodies simplicity and depth in a way that's endlessly inspiring. It’s not just about the food but the philosophy behind it—respect for ingredients and the pursuit of excellence.
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Stef & Tara.13
Front of Future Future Richmond.You’ve created such a cool space in the best spot in Richmond. How did you find the location? Who did the incredible fit-out?
My business partners and I saw Richmond as a suburb that was lacking a mid-tier Japanese dining option, and Swan Street as a strip brimming with future potential. One afternoon, I walked up and down Swan Street and stopped in front of 191. It was pretty run-down at the time, but something about it spoke to me—it had just the right mix of character and possibility. There weren’t any "For Lease" signs or indications it was on the market, but serendipitously, a couple of weeks later, my business partner Alex was introduced to the property owner. With a bit of charm and persistence, we secured the lease.
The fit-out was a collaboration with the talented team at Olaver. Our goal was to create a space that feels like an ongoing conversation between Japan’s traditions and contemporary Melbourne’s energy
Where did the name Future Future come from?
Future Future is a nod to progress—honouring tradition while always looking ahead. It’s about evolution, blending Japanese heritage with a forward-thinking approach to dining. Plus, it has a playful ambiguity that sparks curiosity, which we loved.
The agedashi tofu recipe you made for us includes pumpkin which is not a typical ingredient. Where did the inspiration for this dish come from?
The inspiration for Atsushi, our Head Chef, came from experimenting with seasonal ingredients. Pumpkin felt like a natural addition—it brings a comforting sweetness that pairs beautifully with the umami of the dashi broth.
14
Making cocktails.15
Melon Cream Highball.The menu at Future Future offers Japanese food with a unique edge. How would you describe the menu? And what are your favourite dishes?
Our menu is izakaya-style with a Melbourne lens, meaning that it can be playful and bold. Classic techniques can be reinterpreted with a local perspective and using local produce. My favourite dish is actually one of the simplest, tuna nigiri with wasabi oil. I could eat 30 of these in a sitting.
Some exciting times ahead with the opening of your latest venture Suupaa. Can you tell us a little more about where the idea came from and what people can expect?
Suupaa is an ode to the Japanese konbini—fast, fresh, affordable but equally elevated. It’s part casual eatery, part takeaway/retail treasure trove, designed for people on the move but with an eye for detail. You’ll find everything from punchy onigiri and ready-to-go bentos to sleek Japanese tableware and quirky accessories from brands like Kinto and HAY. You’ll be able to grab one of our signature drinks and flip through Popeye Magazine while waiting for a hot sando.
What are your favourite spots to hit up when you are in Japan? Do you have any recommendations for places to eat, drink, and visit?
The Yayoi Kusama Museum in Tokyo is a must-see—an absolute masterpiece, but don’t forget to book ahead! For an unforgettable meal, head to Kermis Tokyo, where Yuko and Nobu are creating one of Japan’s most exciting dining experiences, paired with an incredible range of sake. Feeling more casual? Try a Konbini beer degustation—hit up a convenience store, grab a mix of beers (I got really into the dark ones), and make it a fun, low-key adventure. And if you’re craving nature, Kyushu is magical, especially Yakushima Island, where the hikes are nothing short of breathtaking.
What is your guilty pleasure food?
Potato gems. Crispy, golden little nuggets of joy. They’re objectively perfect and require no improvement.
Be sure to drop into Future Future when you find yourself down in Melbourne!
Find them on instagram @future.future and be sure to stay tuned for @suupaa too!