Crab and Bean Curd (Tofu) Dumplings (Kami-dofu-Iridashi) Recipe



Crab and Bean Curd (Tofu) Dumplings (Kami-dofu-Iridashi) Recipes

Ingredients :

115g frozen white crab meat, thawed

115g bean curd (tofu), drained

1 egg yolk

2 tbsp rice flour, or wheat flour

1/4 tsp salt

2 tsp light soy sauce

2 tbsp spring onion (scallion), green part only, finely chopped

1 piece fresh ginger, 2cm long, peeled and grated

vegetable oil, for deep frying

50g giant white radish, finely grated

Dipping Sauce

100ml Dashi, or light vegetable stock

3 tbsp Mirin, or 1 tbsp sugar

3 tbsp dark soy sauce

Method :

Squeeze as much moisture out of crab meat as you can before using. Press the bean curd (tofu) through a fine strainer with the back of a tablespoon and combine with the crab meat in a bowl. Add the egg yolk, rice flour, salt, spring onion (scallion), ginger and soy sauce to the bean curd (tofu) and crab meat and stir to form a light paste. Set aside. To make the dipping sauce, combine the Dashi or stock with the Mirin or sugar and soy sauce. Line a tray wit kitchen paper. Heat the vegetable oil to 385F. Shape the mixture to make thumb size pieces. Fry 6 at a time for 1-2 minutes. Drain on the paper. Serve with the sauce and radish.

These little crab and ginger dumplings are served as a delicious side accompaniment.

Serves 4 - 6


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