ABOUT
This recipe uses:
Moribun Naturally Fermented Miso https://gohinode.com/miso-awase-rice-barley-blend/
Gold Sesame Oil https://gohinode.com/sesame-seed-oil-gold/
INGREDIENTS
(I) Fish Patty:
150g Fish (in this receipe, snapper is used)
50g Chickpeas from can
3 tbsp leftover cooked millet (you can use rice)
1 tsp onion and garlic each
A handful of soaked wakame
2 tsp corn starch
Gold Sesame oil
(II) Miso Tofu Mayo Sauce:
2tbsp Tofu mayo (or regular mayo)
1tbsp soymilk (regular milk)
1/2 tsp Moribun Miso
(III) Tofu Mayo
200g Soft tofu
1/2tsp mustard
2tbsp olive oil
1tsp apple coder vinegar
1/4tsp seasalt
(IV) Pressed Pickle:
10cm Cucumber
10cm Daikon
Salt
Non-oil Ume dressing
COOKING METHOD
1 Mix (I) ingredients into food processor and blend till pasty (it will look firm).
2 Shape into a round and panfry with sesame oil till golden brown.
3 Mix (II) and (III) into blender. Blend till smooth to become a mayo sauce.
4 Serve with Pressed Pickle –
Thinly sliced cucumber and daikon. Add in 1/2tsp salt and massage in.
Place in a big bowl and top with smaller bowl as weight. Let sit for 30mins-1hr. Wash with water 1x (do not wash away all the salt).
Drizzle a little ume dressing before serving.
Easy-to-cook for Toddlers & Family
Recipe In collaboration with: Bake.Cook.Eggfree, she_wan
