Tofu and Sweet Potato 'Arancini Style' Katsu

Updated at: Thu, 17 Aug 2023 04:50:43 GMT

Step 1

In a heavy bottomed pan, add the oil and heat on a medium heat. Add the leek, celery, mushroom, garlic and ginger. Saute for 5-7 minutes

Step 2

Add the rice and stir for 1-2 minutes, add half of the water, soy sauce, mirin and rice wine vinegar

Step 3

Cook

Step 4

Stir the mix, and as the water is absorbed keep adding water and stirring until the rice is cooked.

Step 5

Allow this rice mixture to cool.

Step 6

Cook the sweet potato in a non-stick pan, until brown and soft

Step 7

Slice the tofu in 3cm by 3 cm squares each about 0.5cm thick

Step 8

Take a tablespoon of cooled rice and place on your hand, take 1 slice of sweet potato and a slice of tofu and place on the rice. Add a second spoon of rice and shape into a ball.

Step 9

Gently dip the rice ball in the beaten egg, and then coat in a mixture of breadcrumbs and sesame seeds

Step 10

Place the ball onto a baking sheet and repeat, this recipe should make about 6 balls. Then bake for 25-30 minutes at 180oC

Step 11

In a pan add the oil, onion, celery, carrot, apple, mustard seeds, cumin seeds, garlic and chilli and sauce for 5 minutes.

Step 12

Add the turmeric, garam masala, miso, soy sauce, mirin and rice wine vinegar. Stir through then add garam masala and water.

Step 13

Bring to a simmer and cook for 10-15 minutes, allow it to cool and then using a stick blender, blend to a smooth sauce.

Step 14

Chop the lettuce and place on half the plate, top with spring onion and pickled ginger

Step 15

Place 2 balls on the other side of the plate and add the sauce.

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