Ohagi or Botamochi is a simple dessert made by wrapping mochi rice with anko(sweet red bean paste).
TOFU KATSU - 1 pack tofu - 2 teaspoons marmite - 1/4 cup vegetable stock - 40 grams flour 1/3 cup - 1/3 cup cold water - 1 cup 35 grams panko - vegetable oil (for frying) VEGAN KATSU SAUCE - 1/4 cup sake - 1/4 cup apple juice - 1/4 cup vegan Worcestershire sauce - 2 tablespoon soy sauce - 2 tablespoon ketchup - 2 tablespoons date syrup - 80 grams onion (grated) - 7 grams garlic (1 clove grated)
Cut the package of tofu open and squeeze out as much water as you can without smashing the tofu. Freeze the whole thing overnight.
Defrost the tofu on a wire rack with a weighted tray placed on top of the tofu to press it down. Discard any water that accumulates.
Add the sake and apple juice to a pot and boil until the mixture is thick and syrupy (8-10 minutes.)
Add the remaining sauce ingredients to the pot and continue boiling until the onions have started to dissolve and the sauce is very thick. Remove the pot from the heat and let the sauce cool.
When the tofu is done pressing, slice it in half horizontally.
Dissolve the Marmite in the vegetable stock and then brush a generous amount onto all sides of the tofu. You wan't need all of the liquid.
Mix the flour and cold water together until there are no large lumps.
Dip the tofu in the batter to coat all sides evenly. Let any excess drip off.
Transfer the battered tofu onto the panko and scoop some panko on top. Shake the container to evenly coat the top and sides with breadcrumbs.
Deep fry the tofu katsu in oil that has been preheated to 340°F (180°C). Flip after 2 minutes.
Continue frying and flipping every 2 minutes until the panko is golden brown. Drain on a paper towel lined rack and serve with the katsu sauce.