1 day of tofu (fried tofu cubes)
1/2 cup of soybean oil
1 carrot without peel, grated
8 bean sprouts, grated
1 bunch of scallions, chopped
1 tablespoon of sugar
2 tablespoons of soy sauce
1 teaspoon of salt
2 tablespoons of black sesame seeds
1 package (250g) of firm tofu, cut into cubes, squeezed with a cloth
Dried kombu seaweed sheets
For the broth
2 cups of water
1 sheet of 20cm kombu seaweed
2 tablespoons of sugar
1 teaspoon of salt
4 tablespoons of soy sauce
2 tablespoons of sake
1 day of tofu (fried tofu cubes)
1/2 cup of soybean oil
1 carrot without peel, grated
8 bean sprouts, grated
1 bunch of scallions, chopped
1 tablespoon of sugar
2 tablespoons of soy sauce
1 teaspoon of salt
2 tablespoons of black sesame seeds
1 package (250g) of firm tofu, cut into cubes, squeezed with a cloth
Dried kombu seaweed sheets
For the broth
2 cups of water
1 sheet of 20cm kombu seaweed
2 tablespoons of sugar
1 teaspoon of salt
4 tablespoons of soy sauce
2 tablespoons of sake
With a knife, make a small lateral cut on each tofu cube
In a pot with boiling water, cook for five minutes or until it's scalded
Let it cool and squeeze out each tofu cube. Reserve
In a pan with soybean oil, sauté the carrot, bean sprouts, and scallions
Season with sugar, soy sauce, salt, and sesame seeds
Add the tofu and cook for another five minutes
Stuff the tofu cubes and tie them with kombu seaweed sheets. Reserve
Prepare the broth
In a pot, bring the water to a boil with the kombu seaweed
Remove the kombu and discard it
Add the remaining ingredients and mix
Arrange the tofu fritters in the pot, cook on low heat for two hours or until the broth has reduced and serve.
