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Drain the tofu in a colander or place a weight on top to remove the excess water.
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2
Julienne the carrot thinly.
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3
Slice the shiso leaves into 2 cm widths.
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4
Slice the jumbo oyster mushrooms thinly.
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5
Rinse the hijiki seaweed quickly.
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6
I used to soak the hijiki seaweed in water, but I realized that they rehydrate by being mixed with the tofu.
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I just rinse and mix with tofu now.
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8
Mash the tofu until smooth with a whisk.
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Add the ingredients and mix well.
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10
Add all the remaining ingredients and mix well.
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11
Grease your hands with vegetable oil (not listed in the ingredients) and shape the tofu mixture into 10 to 12 balls.
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12
Deep-fry them in oil heated over a medium heat.
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Deep-fry them slowly to cook thoroughly until golden brown.
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Once the balls start to float to the surface, they are ready.
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Serve with soy sauce and grated daikon radish These are the best while piping hot!
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16
Fluffy and soft!
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Healthy and tasty.
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18
Make dashi dipping sauce by combining 150 ml of boiling water and a bit less than 1 teaspoon of dashi stock granules!
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It is juicy, fluffy, and tasty!!
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Garnish with chopped green onion.
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21
There is a change to the recipe.
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22
I use 500-600 g of tofu and there is actually a big difference in the amount.
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Accordingly, I changed the amount of the soy sauce and salt.
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If you use 500 g of tofu, use less amount of them (e.g.
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25
1/2 teaspoon of salt).
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26
Increase or reduce the amount of the seasonings according to the amount of the tofu you will use.
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27
You don't have to change the amount of the other ingredients, though.
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28
Have a look at my blog.
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http://ameblo.jp/lesser-panda-opk/entry-10578960205.html
