Remove excess water from momen tofu by wrapping it with paper towels on a shallow bowl. Weight it down evenly with a plate and refrigerate for at least 30 minutes.
Peel burdock and soak in water immediately to prevent discolouration. Discard water and drain well before using.
Prepare konbu dashi. Add soy sauce and sake. Bring to the boil and add burdock. Lower heat and simmer for 20 minutes. Remove burdock and finely chop when it is cooled.
Using a food processor, grind the kuruma fu into crumbs.
Remove tofu from the refrigerator and peel off the paper towels. Mash tofu and add burdock, eringi mushroom, grated ginger, kuruma fu crumbs, cornflour, soymilk, sea salt and soy sauce. Mix well and refrigerate for 30 minutes.
Divide mixture into 8 portions and shape into balls. Place one ball on each shiso leaf and flatten into patties.
Heat vegetable oil in a pan. Sauté shiso patties on medium heat for 3–4 minutes on each side. Mix soy sauce and mirin. Drizzle the sauce on the shiso patties and sauté briefly.
Arrange on 4 individual serving plates with a wedge of lemon each and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.