Your Japanese Kitchen - 2012/03/05 - Hiryozu Deep-fried Tofu Balls

Hiryozu Deep-fried Tofu Balls

Ingredients (Serves 4)
*4 small blocks silken tofu (800g)
*5g dried kikurage (Jew's-ear)
*16 ginkgo nuts
*3cm-long carrot (40g)
*60g lily bulb
*grated ginger, soy sauce, chopped spring onion, yuzu and sudachi citrus - for serving

1. Wrap the tofu in paper towel. Place it on a wire rack and put something heavy on top. Let the tofu drain for 2 to 3 hours, changing the towel as it soaks up the water.

2. Cut the reconstituted kikurage into thin strips.

3. Crack the gingko nuts open and discard the shell. Boil them for about 2 to 3 minutes and remove the skins.

4. Peel the carrot and cut it into 3cm julienne strips.

5. Separate the sections of the lily bulb. Cut large sections into smaller pieces. Put them in boiling water and boil them till they become soft.

6. Put the drained tofu in a bowl and mash it by hand. Add the kikurage, gingko nuts, carrot, lily bulb and a little salt, and mix well

7. Shape the mixture into golf ball sized pieces. Deep-fry the balls in oil of 160 degrees for about 5 minutes on low-medium
heat until they turn golden brown.

8. Serve them while they're hot with grated ginger, soy sauce, chopped spring onion and yuzu or sudachi citrus.

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