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30minutes
Wrap the tofu in kitchen paper and drain.
Transfer to a bowl and mash with your hands until smooth.
(A)を加えてよく混ぜ合わせる。
茹でて細かく切った人参、ひじき、小口切りねぎを加えて混ぜる。
フライパンに底から約3cm油を入れて、160度に温める。
2をスプーンですくって油の中に落とす。
両面に揚げ色がつくまで揚げ、油を切ったら完成。
- We use firm tofu that does not need to be drained, and it weighs 350g after draining.
・If you are using regular tofu, place a weight on it and leave it for a few hours to drain the water.
-The weight of an egg after cracking the shell is 55g.
・Boil the carrots in advance and cut them finely.
-If you like, you can add grated daikon radish and eat it with ginger soy sauce.
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