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.