Deep-Fried Tofu with Vegetables
Ingredients(Servings: 2)
Directions
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Wrap the tofu in paper towel, place a plate on top and drain the tofu for about 15 minutes.
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Cut a slit into the thin membrane of the spicy pollack/cod roe, remove the eggs with the back of the knife and mix with the sake.
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Place (1) into a food processor to create a smooth mixture, add in (2) the Japanese taro, egg yolk, light color soy sauce and mirin then mix further. Use the flour to adjust the hardness, then add in the green onion.
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Heat the deep-frying oil over medium heat. Use a serving spoon to scoop up (3) and deep-fry into golden balls. Drip off excess oil.
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