Categories:Viewed: 44 - Published at: 8 years ago


  • 2 blocks Firm tofu
  • 250 grams Okara
  • 1/4 of one carrot Carrot
  • 2 stalks' worth The green part of green onion or scallion
  • 50 grams after soaking Hijiki that's been soaked in water and rehydrated
  • 1 tsp Salt


  • First the prep.
  • Cut the carrot piece into fine julienne, chop the green part of the green onion finely, and soak the hijiki seaweed.
  • Mix the tofu and okara together in a bowl.
  • Add the carrot, green onion, hijiki and salt, and mix together.
  • Rub a little cooking oil* on your palms, and form the mixture into patties.
  • They should be about the size of your palm.
  • (*cooking oil not listed in the ingredients.)
  • Deep fry the patties in 180C oil for about 5 to 6 minutes until golden brown.
  • Eat with grated daikon radish, grated ginger, and/or ponzu dipping sauce, or whatever you prefer.