Skip to content



300g potato
250g firm tofu
3 sheets nori
Teriyaki sauce
1 teaspoon white sesame seeds

  1. Finely grate potato (leave the skins on just ensure they’re washed) with a microplane and place in sieve to drain.

  2. Chop tofu up finely then squash and spread the tofu using the flat part of your knife by squashing and dragging the tofu across your breadboard until all the tofu is flattened in to a squished paste. Do this with the whole batch two more times. Doing this three times is important because each time, the tofu becomes a little bit more glutinous resulting in a great texture.

  3. Squeeze as much of the liquid out of the potato as possible then mix the potato and tofu together in a bowl.

  4. Cut your Sheets of nori in to 8 or 10 rectangles.

  5. Take a piece of nori and with the rough side facing up, flatten roughly a tablespoon worth of tofu mix on to the nori. For added texture and aesthetic appeal, score the piece of eel with a butter knife down the centre and then a few times on either side at an angle.

  6. Lay the piece on a dry breadboard while you prepare the rest.

  7. Heat some oil in a non-stick pan and add each piece nori side down. Cook until crispy, flip and cook the other side until crispy.

  8. Serve topped with teriyaki sauce and a sprinkling of white sesame.