角飛龍頭
Kaku hiryōzu
Square Tofu Fritters
English Interpretation
Pass tofu through a sieve and combine with mountain yam and sesame. Mix in finely cut ginkgo nut, wood ear mushroom, and carrot, then form into squares and deep-fry in oil. Simmer in dashi and serve.
原文 · Original (1782)
豆腐を裏漉しにし、山の芋、胡麻を合はすべし。銀杏、木耳、人参の細切りを混ぜ、四角に形を作りて油にて揚ぐべし。出汁にて煮含めて供す。
Transliteration
Tōfu wo uragoshi ni shi, yama no imo, goma wo awasu beshi. Ginnan, kikurage, ninjin no hosogiri wo maze, shikaku ni katachi wo tsukurite abura nite aguru beshi. Dashi nite nifukumete kyō su.
Notes & Annotations
Kaku (角) means 'square' or 'angular.' This is the more refined counterpart of the jinjōhin version (No. 19), elevated from round fritters to geometric precision.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Sieved
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mountain yam 山の芋 30 g, gratedBinder
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ground sesame 胡麻 1 tablespoon
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ginkgo nuts 銀杏 6–8Shelled and blanched
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wood ear mushroom 木耳 a handful, shredded
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carrot 人参 30 g, julienned
Method
Serves 3–4
1. Press firm tofu and push through a sieve. Mix with 30 g grated yamaimo and 1 tablespoon ground sesame.
2. Fold in finely diced additions: a few ginkgo nuts, a handful of shredded wood ear mushroom (kikurage), and some julienned carrot.
3. Shape the mixture into precise squares — about 4 × 4 × 2 cm. This geometric precision is what distinguishes kaku (square) hiryōzu from the casual round version.
4. Deep-fry at 170 °C until golden, about 4 minutes.
5. Simmer in seasoned dashi (200 ml dashi, 1 tbsp soy, 1 tbsp mirin) for 10 minutes.
Hiryōzu (from Portuguese filhós, 'fritters') are normally shaped into round balls. The 'kaku' version demands careful, angular shaping — hence the Curious grade.
1. Press firm tofu and push through a sieve. Mix with 30 g grated yamaimo and 1 tablespoon ground sesame.
2. Fold in finely diced additions: a few ginkgo nuts, a handful of shredded wood ear mushroom (kikurage), and some julienned carrot.
3. Shape the mixture into precise squares — about 4 × 4 × 2 cm. This geometric precision is what distinguishes kaku (square) hiryōzu from the casual round version.
4. Deep-fry at 170 °C until golden, about 4 minutes.
5. Simmer in seasoned dashi (200 ml dashi, 1 tbsp soy, 1 tbsp mirin) for 10 minutes.
Hiryōzu (from Portuguese filhós, 'fritters') are normally shaped into round balls. The 'kaku' version demands careful, angular shaping — hence the Curious grade.