inch ginger, peeled and grated, or ¼ tsp ground ginger
2
cloves garlic, minced
2
tbsp tapioca starch
1
tbsp mirin
1
tsp tamari
1
tsp sea salt
1/2
tsp white pepper
1
cup finely chopped green cabbage
1
green onion, finely chopped
2
tbsp coconut oil, divided
Directions
1.
Combine the dipping sauce ingredients in a small bowl and set aside.
2.
Combine the surimi ingredients in a food processor and pulse until tacky and well mixed. Transfer to a mixing bowl and mix together with the cabbage and green onion using your hands. Form into 20 to 25 small balls using wet hands.
3.
Heat 1 tablespoon of the coconut oil in a skillet over medium-high heat until shimmering, about 1 minute. Add half of the balls and pan-fry until cooked through, rotating often, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil and the remaining balls and pan-fry until cooked through, then serve with the dipping sauce.
4.
Notes: substitute tagarashi by combining half portion of cayenne pepper, quarter portion of paprika, and quarter potion of lemon pepper. For example, to make 1 tablespoon of togarashi powder, use ½ tablespoon of cayenne, a little less than 1 teaspoon paprika, and a little less than 1 teaspoon lemon pepper.
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By
Lior
