Pocket

[From November Issue 2010]

Ingredients [Serves 2]

  • 1 (300g) block momen (firm/cotton) tofu 
  • 1 tbsp flour
  • Oil for deep-frying

<Sauce>

  • 1/2 cup (or 1/2 tsp powder) soup stock
  • 1 tbsp mirin (sweet cooking rice wine)
  • 1 tbsp soy sauce

<Topping>

  • 100g daikon radish
  • 1 piece (10g) ginger
  • 2 sticks banno negi (green onions)
  • Flour is added just before frying. The flour will get more watery if you leave it for some time before frying.
  • Kinu (soft/silken) tofu may be also used.
  • Tofu may also be powdered with starch.
  • Starched, deep-fried tofu has a smoother texture.
  • Floured tofu will be crispier and have darker coloring.
  • 1. Tofu: cut into 4 pieces then strain for about 15 minutes to drain excess water. (When rushed, then wrap in paper towel and microwave for 2 minutes.)

2. Daikon radish: grate and drain with strainer. Ginger: scrape skin then grate. Negi: chop finely.

3. Sauce: Mix ingredients in a pot and let boil.

4. Pour approximately 3 cm of oil into a deep frying pan. Lightly dab the tofu with paper towels to absorb the excess water, then lightly cover with flour, dusting off any extra.

5. Heat the oil to a high temperature (180°C) then deep-fry the tofu. Turn over when the batter turns golden, and completely remove when the tofu turns light brown.

6. Place fried tofu in a deep dish and garnish with toppings. Cover with sauce before serving.

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