Healthy but Hearty Tofu and Leek Pancakes

1. 1

   Chop the leek finely and put into a bowl.

2. 2

   Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight.

3. 3

   Add flour and bonito powder to Step 1, and whisk with chopsticks.

4. 4

   When it's evenly mixed, add water little by little.

5. 5

   Coat the tofu with katakuriko or flour.

6. 6

   Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top.

7. 7

   When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side.

8. 8

   Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice.

* Per serving · 4 servings · Values may vary.