kami dofu iridashi

Serve these crab and tofu dumplings as a side with a light soup, or with a tempura dip as an hors d'ouevre. You can also include these dumplings as part of a main meal with tempura.

Makes 4 servings

4 oz Crabmeat
4 oz Tofu, drained
1 Egg yolk
2 Tbs Rice flour
1/4 tsp Salt
2 tsp Soy Sauce
2 Tbs Finely chopped spring onion greens
2 Tbs Grated ginger root
Peanut oil for deep frying
 
Tempura dipping sauce

If using canned crabmeat, drain completely.

Over a small bowl, press the tofu through the mesh of a strainer with the back of a spoon. Add the crabmeat and mix together. Combine the egg yolk, rice flour, salt, spring onion greens, grated ginger and soy sauce with the crabmeat/tofu mixture. Stir to form a stiff paste.

(At this point, you can set the 'batter' aside and make the tempura dipping sauce.)

Heat peanut oil on high in a wok (or heat to 375 F in a deep fryer). Using a tablespoon, spoon up portions of the crab-tofu batter and slide off into the frying oil, six or so dumplings at a time. Deep fry for a couple of minutes, until golden. Remove from oil and drain on paper toweling. Repeat with the remaining batter until finished.

Serve with sauce and grated radish.