Sweet and Savory Japanese Tofu Eel with Nori and Mirin Glaze
This ingenious plant-based dish transforms firm tofu and nori sheets into convincing mock eel fillets with authentic Japanese flavors. The tofu is seasoned and textured to mimic eel, wrapped in crispy nori, then fried until golden and topped with a glossy mirin-soy glaze. Perfect as an appetizer, sushi topping, or served over rice, this creative recipe captures the essence of unagi without any fish. The contrast between the crispy exterior and tender interior, enhanced by the sweet-savory glaze, makes it a standout dish for both vegetarians and seafood lovers looking for something different.
Ingredients
- 1 tablespoon sugar, for glaze
- 2 ½ teaspoons mirinrice vinegar + sugar1 tsp vinegar + 1/2 tsp sugar per 1 tsp mirinnone
acceptable substitute
Full guide → - 3 tablespoons Japanese soy sauce, for glazeregular soy sauce1:1none
slightly different flavor profile
- 2 sheets toasted nori, full-sizeother seaweed sheets1:1none
texture may vary
- 1 pound firm tofu
- ⅛ teaspoon salt
- 2 pinches sugar, for tofu mixture
- ½ teaspoon Japanese soy sauce, for tofu mixtureregular soy sauce1:1none
slightly different flavor profile
- 2 teaspoons cornstarch, for tofu mixture
- 1 ½ tablespoons water
- canola oil, for frying
Instructions
- 1
Combine sugar, mirin and soy sauce in a small pan
- 2
Bring to a boil over medium-high heat, stirring to dissolve sugar
- 3
Let boil for about 2 minutes until tan foam appears
- 4
Lower heat to vigorously simmer for 1 to 2 minutes until slightly thickened
- 5
Set glaze aside to cool completely
- 6
Cut each nori sheet in half lengthwise using scissors
- 7
Reserve 1 piece and stack remaining 3 pieces
- 8
Cut the 3 stacked pieces in half lengthwise to yield 6 strips
- 9
Tear reserved nori piece into small pieces
- 10
Process torn nori in spice grinder into small flakes
- 11
Break tofu into chunks and squeeze in towel to remove moisture
- 12
Mash tofu with potato masher to even texture
- 13
Add salt, sugar, soy sauce, cornstarch and seaweed flakes to tofu
- 14
Mash mixture again to create smooth consistency
- 15
Divide tofu mixture into 6 even portions
- 16
Dissolve remaining cornstarch with water to make glue
- 17
Place nori strip rough side up on work surface
- 18
Brush cornstarch slurry over seaweed including edges
- 19
Spread tofu mixture evenly over seaweed
- 20
Create faux eel lines by tapping knife spine across tofu mixture
- 21
Press knife spine down middle to create backbone effect
- 22
Cut strip in half crosswise
- 23
Place strips on parchment-lined baking sheet
- 24
Heat oil to 350-360°F in medium skillet
- 25
Fry strips tofu side down for about 2 minutes until golden and puffed
- 26
Turn strips over and fry nori side for about 45 seconds
- 27
Drain on paper towel tofu side up
- 28
Cut strips crosswise into pieces
- 29
Arrange on plate and drizzle with glaze
Tips
Test oil temperature with a bamboo chopstick - bubbles should rise immediately when the oil is ready at 350-360°F.
Keep fried strips covered with a dishtowel to prevent drying while frying remaining batches.
The glaze can be made ahead and stored - it should be syrupy with strong salty-sweet flavor.
Good to Know
Store fried strips covered in refrigerator up to 2 days. Reheat in toaster oven to restore crispness.
Glaze can be made up to 3 days ahead and stored covered. Tofu mixture can be prepared same day.
Best served warm or at room temperature while tofu side remains crispy.
Common Mistakes
Don't over-squeeze tofu or it will become too dry and crumbly.
Maintain oil temperature between batches to ensure even frying and prevent sogginess.
Substitutions
slightly different flavor profile
acceptable substitute
Full guide →texture may vary
FAQ
Can I bake these instead of frying?
Yes, brush with oil and bake at 400°F for 15-20 minutes, flipping once, though texture won't be as crispy.
What if I don't have a spice grinder for the nori?
Crush the nori pieces by hand or use a mortar and pestle - small flakes are fine, they don't need to be powder.
How long will the glaze keep?
The mirin-soy glaze keeps covered in the refrigerator for up to 1 week and can be reheated if it thickens too much.