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
- 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.
- Place the tofu in a large bowl or a suribachi grinding bowl and mash it with a masher or a surikogi pestle until smooth.
- Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.
- Season with salt.
- Heat oil for deep-frying to 340-350 degrees F.
- Put tofu in the oil, shaping into small ovals.
- Deep-fry tofu pieces until golden brown and drain well.
- Serve soy sauce and grated ginger on the side.