Ingredients

• 1 tsp Saitaku Tamari Soy Sauce
• 1 tsp Saitaku Mirin
• 1 tbsp Saitaku Miso Paste
• 1 tbsp Saitaku White Roasted Sesame Seeds
• 2 tbsp vegetable stock (or dashi)
• 2 tsp tahini
• 2 tbsp cornflour
• 300g extra-firm tofu
• 50g chestnut mushrooms (chopped small)
• 1 carrot julienned or shredded
• 30g cooked edamame beans

For the sauce:

• 3 tbsp Saitaku Sushi Soy Sauce
• 3 tbsp Saitaku Mirin
• 100ml vegetable stock (or dashi)

Instructions

1. Mix together vegetable stock, tahini, Tamari Soy Sauce, Mirin, Miso, and cornflour in a bowl, it’s okay if the mixture is slightly runny at this stage.
2. Add in the tofu, we like to just crumble it in with our hands making sure it’s really broken up.
3. Add into the mixture your mushrooms, carrot, edamame, and White Roasted Sesame Seeds. Using a wooden spoon, or your hands, mix it all together until the ingredients are well combined.
4. Divide the mixture into equal portions and use your hands to shape the patties into a round ball, slightly flattening it at the end by gently squeezing.
5. Carefully heat oil in a pan to 160°C and deep-fry the patties in batches for 3 minutes until golden.
6. For the sauce, heat the vegetable stock, soy sauce, and mirin, together in a small pan. You can take it off the heat once it starts bubbling.
7. Drizzle your sauce on your patties and enjoy!