Aya’s mom sends seasoning packets to make these tofu patties. It’s really easy because you just mash up some tofu, add the seasoning mix, and fry in a pan. But after discovering the Japanese cookbook I have that’s in English, I decided to try these homemade with real ingredients.
They were fairly easy and Ellie loves them. I decided to serve them with some roasted enoki mushrooms in butter. I love enoki mushrooms! They have such a unique texture. I remember my first trip to Japan to meet Aya’s parents we ate a lot of them. They direct translation they told me when I asked what they were was “mountain sprouts.” That might be another reason I like them. But they are in my top three favorite Japanese vegetables.
I don’t repeat recipes a lot, but this has worked it’s way to be repeated recipe.
1 standard firm tofu package
2 x 1 inch piece of konbu or 1/4oz. dried hijiki (I used shredded nori seaweed)
1/2 carrot, peeled
2 dried shiitake mushrooms (I used more like 4 or 5)
8 green beans, trimmed (I used a small handful)
salt, soy sauce, and mirin
Sesame oil (I used regular vegetable oil)
1) Drain tofu, wrap in paper towel and let sit for 30-60 minutes to drain all excess water out.
2) Meanwhile, soak konbu or hijiki in water for 30 minutes. chop roughly into 1/2in. long shreds.
3) Cut the carrot, green beans, and shiitake into 1/2in. shreds. (I put everything in a food processor and pulsed it a few times.
4) Put the tofu in large mixing bowl with egg, pinch of salt, and a dash of soy sauce and mirin. Mix thoroughly to even consistency.
5) Add vegetable shreds to tofu bowl and mix well.
6) They tell you to deep fry them in oil, which I did not. I just put a little oil in the pan and fried them that way. You can served this with some shredded daicon on top, which I have done in the past.