Japanese Seafood Recipes - Salmon Tofu Fritters (Sake No Tsumire-Age) Recipe

Ingredients

• 7 oz (200 g) salmon fillet, coarsely chopped

• 1 cake (8 oz/250 g) firm tofu

• 1-2 teaspoons of minced mitsuba stems or parsley

• 2 fresh shiitake mushrooms, stems discarded and caps thinly sliced

• 1 1/2-in (3-cm) 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) Cornstarch, for dusting

• Oil, for deep-frying

Accompaniments

• Japanese soy sauce

• Prepared Japanese mustard paste

---

Method:

1. 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.

2. 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.

3. 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.

4. 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. 5 Portion the salmon balls into individual serving baskets or platters. Garnish with the fried mitsuba leaves and serve with the soy sauce and mustard on the side.