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Hiryozu Deep-Fried Tofu Balls

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Ingredients (Serves 4)
*4 small blocks silken tofu (800g)
*5g dried kikurage (Jew's-ear)
*16 ginkgo nuts
*3cm-long carrot (40g)
*60g lily bulb
*grated ginger, soy sauce, chopped spring onion, yuzu and sudachi citrus - for serving

1 Wrap the tofu in paper towel. Place it on a wire rack and put something heavy on top. Let the tofu drain for 2 to 3 hours, changing the towel as it soaks up the water.

2 Cut the reconstituted kikurage into thin strips.

3 Crack the gingko nuts open and discard the shell. Boil them for about 2 to 3 minutes and remove the skins.

4 Peel the carrot and cut it into 3cm julienne strips.

5 Separate the sections of the lily bulb. Cut large sections into smaller pieces. Put them in boiling water and boil them till they become soft.

6 Put the drained tofu in a bowl and mash it by hand. Add the kikurage, gingko nuts, carrot, lily bulb and a little salt, and mix well

7 Shape the mixture into golf ball sized pieces. Deep-fry the balls in oil of 160 degrees for about 5 minutes on low-medium
heat until they turn golden brown.

8 Serve them while they're hot with grated ginger, soy sauce, chopped spring onion and yuzu or sudachi citrus.

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