Wrap the tofu in a paper towel and microwave for 2 minutes, then press firmly with your hands to press out the excess water.
Boil the edamame in salted water, and take the beans out of the pods.
Slice the Camembert cheese into appropriately-sized pieces.
Put all the ingredients except for the cheese into a bowl and mix well, then divide into 8 equal portions.
Put a portion of the mixture from Step 4 on the palm of your hand, wrap it around a piece of cheese and form into an oval-shaped patty.
make sure that the cheese is totally hidden inside.
Form all 8 of the oval patty balls of the mixture in the same way, and deep-fry in vegetable oil until golden brown.
If the oil is too hot the edamame will get burned, so fry over medium temperature.
Put it on a serving plate accompanied by grated daikon radish.
You can eat it as-is, but it's also great with ponzu sauce.
Cross section of a cut fritter:
You can see the cheese melting out of them! They're filled with delicious edamame.
Story Behind this Recipe
I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I thought up an appetizer that would be perfect for Father's Day. We usually eat Camembert just as-is, but I learned that it can be used in many recipes, so my repertoire has grown.
I used a packaged Camembert that was cut into 6 portions, so I used 2 of the portions, each divided into 4 pieces for 8 fritters. If even a bit of the cheese is sticking out when you form the fritters, it will leak out, so make sure that the cheese is completely covered.