Wrap tofu in kitchen paper, place on a microwave-safe plate, cover loosely with plastic wrap, and microwave at 600W for 1 minute 30 seconds. Drain the water using a sieve.

Chop the onion coarsely.

Cut the chikuwa into 2cm pieces.

Remove the vein from the shrimp if present, wash thoroughly, and pat dry.

In a food processor, blend chikuwa, shrimp, drained tofu, sake, and potato starch until smooth. Add onion, red ginger, and green onion, and blend for about 10 seconds to combine.