600 grams tofu
100 grams minced chicken
40 grams carrots
4 mushrooms
2 tbsp. sesame seeds
1 egg
2 tbsp. cornstarch
oil for frying

Seasonings:

1/2 tsp. salt
1 tbsp. mirin or sweet sherry
1/2 tsp. soy sauce

To remove water from tofu, wrap in cloth and place under 5 dinner plates. Let rest for 30 minutes. Cut carrots and mushrooms into 5-millimeter cubes. Place sesame seeds in small frying pan; heat till seeds begin to crackle. In pot, heat 1 tablespoon oil. Add and fry meat, carrots and mushrooms. Season with two pinches salt. Set aside on plate to cool. Place pressed tofu in bowl. Crumble, using whisk. Add and mix in fried ingredients, egg, cornstarch, roasted sesame seeds and seasonings. Divide mixture into small patties. Place on plate. Pour oil in frying pan to depth of approximately 2 centimeters. Heat oil to approximately 160°F. Add 4 tofu patties at a time, frying for roughly 3 minutes. Turn twice while frying. Arrange mixed tofu patties on a dish. Top with small amount of soy sauce or tomato ketchup and mayonnaise before eating.

Boil mixed tofu patties for an even tastier dish. In a pot, place 1 1/2 cups water, 1 cup chicken consomme, 2 tablespoons sugar, 2 tablespoons soy sauce and 2 tablespoons sake. Place over medium heat. When liquid boils, add mixed tofu patties. Boil 3 minutes. Arrange mixed tofu patties on dish. Top with chicken stock. Serve while hot.

Today, hirosu, or ganmodoki as they are called in the Kanto region, are an essential food in any Japanese kitchen. Deep-frying is the most commonly used method to make hirousu, although one can also fry them in vegetable oil or butter as one would hamburgers.