Salmon Tofu Fritters (Sake No Tsumire-Age) Recipe
Serves/Makes: 2 - 3
Ingredients:
- 7 ounces salmon fillet, coarsely chopped
- 1 cake (8 ounces) firm tofu
- 1-2 teaspoons of minced mitsuba stems or parsley
- 2 fresh shiitake mushrooms, stems discarded and caps thinly sliced
- 1 1/2-inch piece carrot, halved and sliced into thin strips
- 1 large cloud ear fungus (or a few small ones), soaked to expand and thinly sliced
- 1 egg, lightly beaten
- 2 teaspoons Japanese soy sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 teaspoons cornstarch
- Handful of mitsuba leaves or parsley, with stems attached (optional)
- Oil, for deep-frying
Accompaniments - Japanese soy sauce
- Prepared Japanese mustard paste
- Place the chopped salmon in a large mixing bowl. Soak the tofu in water for 1 to 2 minutes, drain in a cloth-lined sieve, then squeeze out excess moisture by wrapping the tofu in the cloth and twisting tightly.
- Add the tofu and the minced mitsuba to the salmon followed by the rest of the ingredients except for the mitsuba leaves and oil. Mix gently to combine.
- Heat the oil in a wok on medium-high heat. Shape a tablespoon of the salmon mixture into a small ball. Deep-fry, turning frequently, until the ball is light golden brown. Repeat with the rest of the mixture, then drain well on paper towels.
- Spray the mitsuba or parsley leaves with a little water, then dust with a little cornstarch. Deep-fry in hot oil for a few seconds or until the coating sets.
- Portion the salmon balls into individual serving baskets or platters.
- Garnish with the fried mitsuba leaves and serve with the Japanese soy sauce and mustard on the side.
This recipe for Salmon Tofu Fritters (Sake No Tsumire-Age) serves/makes: 2 - 3
Main Ingredient: Salmon
Preparation Method: Deep Fried
Cuisine: Japanese
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