Moist and crisp, these deep-fried croquette-like morsels of red salmon are lightened with mashed tofu. Served with complementary sides, they make a light main dish, but would also be an appetizing starter or an accompaniment to sake.
Ingredients: (Makes 18)
For Wasabi Mayonnaise Dipping Sauce:
- 125 g/4½ oz/½ cup Japanese mayonnaise
- 1 teaspoon shoyu (Japanese soy sauce)
- 1 teaspoon mirin
- 1 teaspoon Japanese rice vinegar
- ½ teaspoon wasabi paste
For Salmon and Tofu Balls:
- 200 g/7 oz silken firm tofu
- 400 g/14 oz tinned red salmon, well drained, to yield about 250 g/9 oz
- 2 scallions (spring onions), finely chopped
- 2 teaspoons finely grated fresh ginger, squeezed to remove excess liquid
- 1 clove garlic, crushed
- 2 teaspoons mirin
- 1 tablespoon shoyu (Japanese soy sauce)
- 1 egg
- 2 tablespoons all-purpose (plain) flour
- Pinch ground white pepper
- Vegetable oil, for deep-frying potato starch, for coating lemon wedges, to serve
Method:
To make the wasabi mayonnaise dipping sauce, put all the ingredients in a small bowl and combine well.
To weight the tofu, wrap it in a clean tea towel (dish towel). Put two plates on top of the tofu and leave for about 2 hours to extract any excess moisture. Remove from the tea towel, then pat dry with paper towels. Put in a bowl and finely mash with a fork.
Break up the salmon with a fork, picking out any bones. Finely mash with a fork and add to the bowl with the tofu, along with the scallions, ginger, garlic, mirin, shoyu, egg and flour and combine well. Season with salt and white pepper. If the mixture is still too wet, put in a fine colander and leave for 30 minutes to drain out the excess liquid.
With clean hands, form into balls about the size of a walnut and set aside – you should get about 18 balls. Don’t worry if the balls seem quite soft.
Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180°C/350°F, or until a cube of bread dropped into the oil browns in
15 seconds. Lightly coat the balls with potato starch, then immediately lower into the hot oil. Cook in batches, turning occasionally, for about 2 minutes, or until golden all over and cooked through. Drain on paper towels and keep warm in a low oven while you repeat with the remaining mixture.
Serve immediately with lemon wedges and the dipping sauce.