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It's a deep-fried tofu dumpling often cooked in nimono (simmered dishes), such as oden. A variety of ingredients can be mixed in.


  • 1 cotton (firm) tofu, about 14 oz
  • 1 oz carrot, peeled and cut into short and thin strips
  • 4 shiitake mushrooms, finely chopped
  • 1 oz nagaimo yam, peeled and grated
  • 2 Tbsp black sesame seeds
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 1/2 beaten egg
  • oil for deep-frying
  • 2 tsp grated ginger


  1. To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water.
  2. Place the tofu in a large bowl or a suribachi grinding bowl and mash it with a masher or a surikogi pestle until smooth.
  3. Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.
  4. Season with salt.
  5. Heat oil for deep-frying to 340-350 degrees F.
  6. Put tofu in the oil, shaping into small ovals.
  7. Deep-fry tofu pieces until golden brown and drain well.
  8. Serve soy sauce and grated ginger on the side.
*makes 12 pieces

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