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 Japanese - Crab Balls In Broth
adapted from Japanese Cooking A Simple Art by Shizuo Tsuji
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Description
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Ingredients
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- 1 Cake Silken Tofu
- 1 Cup Crab Meat -- shredded
- 1 Medium Egg -- beaten
- 1/4 Teaspoon Salt
- 1 Tablespoon Light Soy Sauce
- 1 Medium Green Onion -- finely chopped
- 1 Tablespoon Ginger Root -- grated
- Oil -- for frying
- **Sauce**
- 1 Cup Dashi
- 4 Tablespoons Mirin
- 4 Tablespoons Dark Soy Sauce
- 1 Cup Daikkon -- grated
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Directions
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Mix crab and tofu. Add egg salt and soy sauce, mix well. Add green onion and ginger, mix well. Form into balls 2-3 inches in diameter. Deep fry about 5 minutes until golden. Drain on paper towels, keep warm. For Sauce: Combine all ingredients in sauce pan and bring to boil. Dip balls into sauce while at table.
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Serves
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4
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Time to Make
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0:00
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