Cut the imitation crab into chunks, and cut the shiso leaves and cheese into 1 cm cubes.
Add the tofu to the shiratamako, and knead until all of the lumps have disappeared. Add the tofu a bit at a time.
Add ingredients in step 1 to step 2 and mix.
Divide the mixture in step 3 into 12 equal portions, and wrap a piece of cheese up in each ball.
Put the balls in boiling water. Remove them about 30 seconds after they have surfaced.
Let the balls cool in cold water or ice water. Thoroughly drain on paper towels.★You can also leave them hot, if you wish.
In a pot, bring the mentsuyu to a boil and thicken with the katakuriko.
Stick decorative picks if you like, and arrange onto a plate. Add the sauce from step 7, and sprinkle shichimi spice and sesame to taste. It also tastes great with nori seaweed.
Story Behind this Recipe
I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.
Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day.