Instructions: Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; trim and finely dice caps, and place in a large bowl.

Drain tofu. Place in a colander and crumble with your hands; let drain for 15 minutes. Place tofu in a clean dish towel; twist towel around tofu to extract all moisture. Add tofu to mushrooms.

Add crabmeat, shrimp, minced green onions, white of 1 egg, ginger, sugar, salt and white pepper. Mix well. Using about 1/4 cup for each, shape mixture into ten 1/2-inch-thick cakes.

In a small pan, combine dashi, mirin, soy sauce, sugar and ginger; simmer for 3 minutes. Add cornstarch solution to sauce and cook, stirring, until sauce boils and thickens. Keep sauce warm.

Lightly beat remaining egg yolk and egg with water. Dip crab cakes into cornstarch; shake off excess. Dip into egg, drain briefly, then coat with bread crumbs.

Place a wide frying pan over medium heat. Add oil to a depth of 1/4 inch. When oil is hot, add crab cakes and pan-fry, uncovered, turning once, until golden brown, 5 to 6 minutes per side. Lift out and drain on paper towels.

Arrange cakes on a serving platter. Pour sauce over; garnish with green onion and sesame seeds.

This recipe yields 10 crab cakes.

Yield: 10 crab cakes

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