Fried Bean Curd Appetizers
|Bean curd||20 Ounce, drained (Fresh Ones)|
|Ground beef||1⁄2 Pound|
|Soy sauce||1 Teaspoon|
|Tempura mix||6 Ounce (1/2 Of A 12 Ounce Package / 1 Cup)|
|Shortening||2 Cup (32 tbs) (For Deep Frying)|
|Dashi sauce||1 Cup (16 tbs)|
|Green onion||4 , thinly sliced|
Cut the fresh bean curd into twelve 11/2 x 11/2 X3/4 inch pieces.
Combine the ground beef, soy sauce, and the mirin.
Mound 1 tablespoon of the beef mixture atop each tofu piece, pressing firmly.
Carefully roll each appetizer in dry tempura mix.
Carefully place the tofu pieces in hot oil; fry, a few at a time, in deep hot fat (365Â°) about 4 minutes or till golden.
Drain on paper towels.
To serve, arrange a few fried appetizers in individual serving bowls.
Top with some of the Dashi Sauce.
Sprinkle thinly sliced green onion atop.
Makes 4 appetizer servings.
Dashi Sauce: Combine 1 cup dashi broth or beef broth, 2 tablespoons soy sauce, 1 tablespoon mirin, 2 teaspoons cornstarch, and one 1/2 inch square gin gerroot.
Cook and stir till bubbly.
Cook and stir for 2 minutes more.
Remove the gingerroot.