Deep-fried tofu and mochi

 

Ingredients:

2 pieces of kirimochi (rice cake)

150g silken tofu

2 pieces of crab-flavored kamaboko (fish cake)

[A] 50g pizza cheese

[A] 2 tablespoons potato starch

[A] 1 teaspoon Japanese dashi stock

[A] Green onion (finely chopped), as needed

Frying oil, as needed

Directions

1. Cut the kirimochi into 1cm cubes.

2. Place the silken tofu in a bowl and mix with a whisk until smooth.

3. Add the ingredients from 1., the shredded crab-flavored kamaboko, and [A], and mix. You can also use shredded shiso leaves or finely chopped chives instead of the green onion.

3. Pour oil into a deep-frying pan, covering the bottom by 2cm, and heat to 170°C. Drop an appropriate amount of the ingredients from 2. with a spoon into the pan, fry until golden brown, and you're done!