Simply mix and pan-fry tofu and daikon radish! These healthy and delicious "Addictive Daikon and Tofu Patties" can be made for about 80 yen. The delightful chewy and crisp texture makes this a perfect dish, especially after indulging in rich holiday meals.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 250g
- Firm Tofu 150g
- Chopped Green Onion 20g
- Potato Starch 4 tbsp
- Vegetable Oil 1/2 tbsp
- Sesame Oil 1/2 tbsp
Seasonings
- Salt 1/4 tsp
- Chicken Bouillon Powder 1 tsp
Steps
- Peel and julienne 250g of Daikon Radish. (Key Tip!) The thinner you slice it, the more water will release, helping the mixture bind better.
- Sprinkle 1/4 tsp of Salt over the julienned daikon and let it sit to soften, about 1-2 minutes.
- Once the daikon has softened and released its water, squeeze out as much moisture as possible by hand.
- Place 150g of Firm Tofu into a bowl without draining. Mash it into a paste using a whisk. (Key Tip!) Use the firm tofu directly without draining.
- Add the squeezed daikon, 20g of Chopped Green Onion, 1 tsp of Chicken Bouillon Powder, and 4 tbsp of Potato Starch to the tofu paste. Mix well until everything is evenly combined.
- Heat 1/2 tbsp of Vegetable Oil and 1/2 tbsp of Sesame Oil in a frying pan over medium heat. (Key Tip!) Using a 1:1 ratio of sesame oil and vegetable oil enhances the flavor.
- Scoop the mixed batter with your hands, shape it into round, flattened discs, and place them in the heated pan. (Key Tip!) The batter will be loose, so using your palm to scoop it helps in shaping. The potato starch acts as a binder and helps them hold together during cooking.
- Cook until the bottom has a nice golden brown color.
- Flip the patties.
- Once flipped, reduce the heat to low, cover with a lid, and steam for 4 minutes.
- After steaming for 4 minutes, the patties are cooked through and ready.
- If needed, increase the heat slightly to brown the surfaces more, then transfer to a plate.
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