Fried Tofu Ball with Hijiki Seaweed
Cooks in
Serves 4-6
Ingredients
- (Simmered Hijiki seaweed)
- 20g Dried hijiki seaweed
- 1 Carrot(thinly cut)
- 1T Soy sauce
- 1T Sake
- (Fried tofu ball)
- 2pkg Firm tofu
- 1 Egg
- 1T Potato starch
Directions
- (Simmered Hijiki seaweed)
- 1. Soak hijiki seaweed in water for 15 minutes and strain with colander.
- 2. Add 1/2c water in a pot and transfer strained hijiki seaweed and thinly cut carrot.
- 3. Cook over medium heat, add seasonings. When it boiled, simmer over low heat covered with lid until all liquid evaporate. Set a side until cool down.
- (Fried tofu ball)
- 1. Wrap tofu with paper towel and place weight on top to squeeze out water from tofu for one hour. Break tofu into small pieces with fingers and make paste with spatula.
- 2. Mix simmered hijiki into tofu paste, mix egg and potato starch to smooth paste like this.
- 3. Make small balls about 1 inch round with your palms like this.
- 4. Deep fry tofu balls in medium heat oil until golden brown.
- 5. Arrange on butter lettuce with homemade plum miso dressing.
- Also soy sauce with grated ginger will be good too.