Salmon Fillet Beancurd Balls Recipe - Sake No Tsumire-age

 RECIPES OF JAPAN

A delicate combination of seasoned salmon fillet and beancurd makes a light and delicious meal.

Ingredients :

250 g 250 g 2 pieces 3 - 5 cm 1 piece 1 5 tsp 1 tsp 2 tsp 1/2 tsp           Accompaniments 4 tbsp 2 tsp

Fillet of salmon, coarsely chopped Block beancurd Fresh shiitake mushrooms, stems discarded, very finely shredded Carrot, cut into matchsticks size Cloud-ear fungus, soaked until swollen, very finely shredded Egg, lighten beaten Cornstarch Sugar Light soy sauce Salt Oil for deep-frying   A handful of mitsuba leaves or parsley with stalks attached       Light soy sauce Japanese mustard paste

Method : Soak the beancurd in water for approx 2 minutes, drain in cloth sieve, then squeeze out excess moisture by wrapping the beancurd in the cloth and twisting lightly. Add the beancurd to the chopped salmon in a bowl. Separate the stalks from the mitsuba or parsley and chop finely, keeping the whole leaves aside. Add 2 teaspoons of the chopped stems to the salmon and beancurd. Add all other ingredients, except the oil and accompaniments. Mix well and shape into small balls. Heat oil for deep-frying and lower the balls gently into the oil. Turn frequently until golden brown and cooked. Drain and put into individual serving basket. Dampen the mitsuba or parsley leaves with a little water and dip into additional cornstarch and deep-fry in hot oil for a few seconds until coating sets. Garnish the salmon fillet balls with the fried mitsuba and accompany with side dishes, each containing the soy sauce and mustard. Asian Melting Pot Subscribe to our FREE e-newsletter below First name E-mail address