Imitation Crab Rice Dumplings

• 60 grams Shiratamako
• 60 grams Silken tofu
• 7 stick Crab-flavored processed fish sticks
• 5 leaves Shiso leaves
• 12 pieces Cheese (cut into squares)
• 100 ml Mentsuyu (diluted; about the same as for soba)
• 1 1/2 tsp Katakuriko
• 1 1/2 tsp Water
• 1 Shichimi spice
• 1 Toasted sesame seeds

1. Cut the imitation crab into chunks, and cut the shiso leaves and cheese into 1 cm cubes.
2. Add the tofu to the shiratamako, and knead until all of the lumps have disappeared.
3. Add the tofu a bit at a time.
4. Add ingredients in step 1 to step 2 and mix.
5. Divide the mixture in step 3 into 12 equal portions, and wrap a piece of cheese up in each ball.
6. Put the balls in boiling water.
7. Remove them about 30 seconds after they have surfaced.
8. Let the balls cool in cold water or ice water.
9. Thoroughly drain on paper towels.You can also leave them hot, if you wish.
10. In a pot, bring the mentsuyu to a boil and thicken with the katakuriko.
11. Stick decorative picks if you like, and arrange onto a plate.
12. Add the sauce from step 7, and sprinkle shichimi spice and sesame to taste.
13. It also tastes great with nori seaweed.

shiratamako, silken, fish sticks, leaves, cheese, katakuriko, water, shichimi, sesame seeds

Taken from cookpad.com/us/recipes/149517-imitation-crab-rice-dumplings (may not work)