Cut the bacon and imitation crab into thin pieces of your desired width. Add all the ingredients to a bowl and mix together with a spoon.
I didn't want to get my hands dirty, so I used a spoon to mix everything together. The tofu evened out pretty well.
Add your oil to a frying pan and heat. Once it starts popping, use the spoon to scoop out the mixture into the oil. Be careful of the oil splattering.
Deep-fry both sides. Drain the oil on a paper towel, transfer to a serving plate, and they're complete.
If you want to make them big and round, please substitute flour for the katakuriko. In the image, I used spinach, salmon, and tofu.
Story Behind this Recipe
I had plenty of tofu leftover in the refrigerator, so I made these adding various ingredients as a way of cleaning out the fridge. My kids loved it, said it was delicious.
Please make them small when using katakuriko. With the bacon and frozen edamame they already were plenty salty so I didn't add any salt and pepper. They had plenty of flavor as-is. They're also delicious cold, and you don't need to add ketchup, salt, or anything else.