Peel the carrot and cut into thin matchsticks. Rehydrate the seaweed according to the packet instructions and drain by squeezing between your hands. Cut the shiitake mushrooms into thin strips. Cut the onion into thin slices. Peel and grate the potatoes. In a blender or using a stick blender, blend the tofu completely until you get a paste. Put the tofu, vegetables, seaweed, sesame seeds and seasoning ingredients in a mixing bowl. Shape ten balls with your hands (lightly oil your hands to prevent the mixture from sticking to your fingers).