Ingredients

• 1 cotton (firm) tofu, about 14 oz
• 1 oz carrot, peeled and cut into short and thin strips
• 4 shiitake mushrooms, finely chopped
• 1 oz nagaimo yam, peeled and grated
• 2 Tbsp black sesame seeds
• 2 Tbsp flour
• 1/2 tsp salt
• 1/2 beaten egg
• oil for deep-frying
• 2 tsp grated ginger

Preparation

1. To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water.
2. Place the tofu in a large bowl or a suribachi grinding bowl and mash it with a masher or a surikogi pestle until smooth.
3. Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.

1. Season with salt.
2. Heat oil for deep-frying to 340-350 degrees F.
3. Put tofu in the oil, shaping into small ovals.
4. Deep-fry tofu pieces until golden brown and drain well.
5. Serve soy sauce and grated ginger on the side.