Japanese Fried Tofu Patties and Wasabi Croquette Bento Box

Ingredients

• 280g hard tofu
• 20g carrot – finely chopped
• 3 dried shiitake mushroom, reconstituted and finely diced
• 25g edamame, skin removed and finely chopped
• ½ tbsp hijiki seaweed (dried)
• 1 egg
• ½ tsp S&B Wasabi Paste
• ½ tsp salt
• 1 ½ tbsp potato starch
• Oil for deep frying
• 400g potatoes
• ¾ tbsp S&B Wasabi Paste
• 50g corn kernels
• 125g brown onions, diced
• 1 tsp salt or to taste
• ½ cup flour
• 1 beaten egg
• 1 cup panko bread crumbs
• 50g mix salad
• ½ avocado, sliced
• ½ red baby radish, sliced thinly
• 2 cherry tomatoes, halved
• 1 stalk mint, only the leaves
• 1 tbsp miso
• ½ tbsp mirin
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• ½ tbsp toasted sesame seeds
• 2 napa cabbage leaves, chopped into small pieces
• 85g daikon/white radish, quartered and sliced thinly
• 60g cucumber, sliced thinly
• 50g watermelon radish, quartered and sliced thinly
• 20g carrot, julienned
• 8g salt
• ¼ tsp sugar
• 1g kombu (kelp), lightly toasted on an open flame and cut into small strands
• Sesame oil and sesame seeds when serving
• Steamed rice
• Green oak lettuce
• Cherry tomato
• Toasted sesame seeds