Servings size: 4 pax

Cuisine Tags: Vegan, vegetables, vegan fish, tofu

Ingredients:

• 180g cotton tofu
• 50g burdock roots
• 50g  Yamato yam (chinese yam) [or 20g Yamato yam powder + 50ml water]
• 1/2 cup ground flour        
• An appropriate amount of salt 
• 1 piece of grilled seaweed (cut into 8 equal parts (3cm × 5cm))
• An appropriate amount of pepper
• An appropriate amount of frying oil 

For sauce:

• 3 tbsp soy sauce
• 3 tbsp Mizuame
• Some soup stock

Instructions:

1. Prepare the tofu by draining it, and then pressing it for 30 minutes
2. Put the dried tofu, burdock root and yamato yam in a food processor or blender to blend them.
3. Finely chop the onions.
4. In a large mixing bowl, add tofu mixture, onion, salt and ground flour and mix well.
5. Portion them into 8 servings and then transfer them to the top of a grilled seaweed.
6. Thinly cut the tofu mixture part way through to give an amazing flaky texture that is so similar to fish.
7. Heat the oil to about 180 ℃ and deep-fry them till golden brown. 
8. Put all the sauce ingredients in a pan and cook them for 1-2 minutes.
9. Serve it on a plate with some carrots and cucumber slices and add the sauce and some pepper on the top.

Pro Tips:

• You can substitute Mizuame with corn syrup or rice syrup.
• If the dough is thick and loose, add more ground flour.

Recipe By: Certified Cooking School Lima Lecturer, Ryohiro Mori 

Related Product(s):

Organic Japanese Soy Sauce Prepared in Cedar Tub 550ml

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