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Japanese   -   Crab Balls In Broth   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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