Tofu no masago age, Kiriboshi daikon no itame ni

A.Lower right- Tofu no masago age 
B.Lower left- Kiriboshi daikon no itame ni

A. http://www.city.suzaka.nagano.jp/contents/recipe/recipe.php?id=46

Ingredients:
Tofu- half pack
Minced chicken-80g
Carrot-20g
Chirimenjako-dried small fish (bilis?) 10g
Ground sesame- 1/2 teaspoon
Egg-half
Starch-2 tablespoons
Salt-1/3 teaspoon
Shoyu-2/3 teaspoon (I think I used a little bit more than 1/3 or 2/3 of teaspoons for both salt and shoyu (Japanese soy sauce)
Sake (a little-cooking alcohol commonly used in japanese cuisine but I didn't use it in any of my cooking.. so maybe the Japanese might think it's not as authentic or as good as the original.. but i don't care)
Some oil to fry

Method:
1. Drain water/dry the tofu
2. chop carrot
3. Mix everything
4. Shape 3 into small balls and fry ( I just scoop using spoon and fried)

B. http://cookpad.com/recipe/2109746
Dried fine radish strips 50g
Carrot 2/3
Water 300 cc
Sugar and and a half tablespoon
Shoyu-japanese soy sauce- 4 tablespoons
Sake- Japanese rice wine- 1 tablespoons (didn't use)
Mirin -another type of cooking alcohol commonly used in Japanese cuisine- 2 tablespoons (didn't use)
Dashi ( I used cukup rasa (chicken stock from Malaysia)
I also add thinly sliced dried tofu (abura age)
Method:
1. Soak the dried radish in water (follow instructions on package)
2. Put all seasoning in water and boil. Slice carrots into thin stripes.
3. Drain and squash water out of the radish and add into the pot together with carrot (and in my case, abura age - dried tofu too)
4. Stir once in a while until the soup is gone.