Deep-Fried Tofu Balls

Name: Deep-Fried Tofu Balls (Hiryozu)
Yield: Makes sixteen
Cuisine: Japanese
Ingredients: juice of ½ lime; 5 ml/1 tsp rice vinegar; 300 g/11 oz daikon, peeled; 2 dried red chillies, halved and seeded; 10 ml/2 tsp shoyu; pinch of caster (superfine) sugar; vegetable oil, for deep-frying; 45 ml/3 tbsp shoyu; 4 chives, finely snipped; 30 ml/2 tbsp sake; 2 large (US extra large) eggs, beaten; 5 ml/1 tsp salt; 10 ml/2 tsp mirin; 20 g/¾ oz carrot, peeled; 2 x 285 g/10¼ oz packets tofu blocks; 40 g/1½ oz/1¼ cups green beans

Hiryozu

Preparation info

Makes
sixteen

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

There are many variations of these delicious deep-fried tofu balls called Hiryozu, meaning flying dragon’s head. This is one of the easiest to make.

Ingredients

2 x 285 g/10¼ oz packets tofu blocks
20 g/

Asia
Japan
Side dish
Vegetarian

Method

Drain the tofu and wrap in a clean dishtowel or some kitchen paper. Set a chopping board, or large plate with a weight, on top and leave for 2 hours, or until the tofu loses most of its liquid and its weight is halved.
Cut the daikon for the garnish into about 4cm/1½in thick slices. Make 3-4 holes in each slice with a skewer or chopstick and insert chilli piece