1. 1

   Cut tofu into 4 pieces and boil in water for 1-2 minutes, then drain. Wrap tofu in a paper towel, squeeze out excess water lightly and set aside. Soak dried kikurage in a bowl of water for 30 minutes then drain. Cut carrot and kikurage into thin strips, boil them together briefly and drain. Cut the mitsuba into 2 cm / 0.8 in. lengths.

2. 2

   Place tofu in the suribachi mortar and grind into a smooth paste using a surikogi pestle.^*1 Set aside tofu paste in a separate bowl. Wash out the suribachi. Peel the yam and grate it using the clean suribachi by holding the yam, pressing it directly against the grooves, and grating in a circular motion.

3. 3

   Add the tofu paste to the grated yam in the mortar, followed by the dried sakura shrimp, carrots, kikurage, mitsuba and cornstarch; mix (do not grind) together. Coat hands with oil. Divide the tofu-yam mixture into 6 equal portions and form 6 patties with hands. Insert a ginkgo nut in the center of each (see photo).

   

4. 4

   Preheat oil in a deep-fryer to 120 °C / 250° F. Using a ladle, lower patties one by one gently into the oil and deep-fry for 7-8 minutes or until they become golden brown. Turn the patties a few times during frying. Remove and place on a paper towel.

5. 5

   Place the simmering liquid ingredients in a saucepan, heat and bring to just a boil then reduce heat to medium. Add the deep-fried tofu to the saucepan and simmer for about 3 minutes.

6. 6

   Serve the tofu patties in individual bowls with a little simmering liquid and garnish with grated ginger.

Recipe by Kikkoman Corporation