サクッと香ばしく旨味の効いた！豆腐ナゲットの作り方

Wrap the firm tofu in kitchen paper to drain excess water.

Open the can of mackerel and drain the liquid.

In a bowl, combine the drained mackerel and mash it with a fork, removing any bones if desired.

Add the potato starch, mayonnaise, egg, and drained tofu to the bowl.

Season with salt and pepper, then mix everything together until well combined.

Heat a frying pan with about 1mm of oil spread across the bottom.

Scoop the mixture into the pan using a spoon, shaping them into nuggets.

Turn on the heat to medium and let the nuggets cook until the underside is golden brown.

Once the bottom is crispy, flip the nuggets over carefully.

If the oil gets too hot, reduce the heat to avoid burning.

Cook for about 2-3 minutes on each side until both sides are crispy and golden brown.

Remove the nuggets from the pan and drain excess oil.

Repeat the cooking process with the remaining mixture.

Serve the nuggets hot, optionally with dipping sauces like ketchup or ponzu.

Equipment Needed

Spice Level:

Dietary