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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 1 Potato
- 1/2 block Silken tofu
- 1 Burdock root
- 1 Carrot
- 1 Edamame
- 1 dash Salt
- 1 tsp Soy sauce
- 1/2 tsp Dashi stock granules
- 6 tbsp All-purpose flour
- 1 tsp Sesame oil
Method
- Put the silken tofu in a heatproof container and mash with a fork.
- Grate the potato and add it to the tofu.
- Microwave the mixture for 90 seconds at 600 W. Mix again, and microwave for another 60 seconds or so.
- The mixture will thicken.
- Add the finely chopped up vegetables and the seasoning ingredients.
- It will look creamy like this, as if it has been thickened with katakuriko.
- Mix in the flour, and microwave for about 60 seconds at 600 W. Mix again.
- It should reach the consistency shown here.
- Pour the batter thinly and evenly in a lightly oiled frying pan, and pan fry until golden brown.
- Eat while it's piping hot.
- Add ponzu sauce or gochujan to taste.
