📝 About This Recipe
Ganmodoki, which translates to 'pseudo-goose,' was originally created by Buddhist monks as a protein-rich meat substitute in temple cuisine. These handcrafted tofu fritters are packed with crunchy vegetables and earthy hijiki seaweed, fried to a golden crisp before being simmered in a savory dashi broth. The result is a soul-warming dish where the airy tofu absorbs the umami-rich liquid, offering a sophisticated play of textures and deep, traditional Japanese flavors.
🥗 Ingredients
The Tofu Base
- 2 blocks Momen (Firm) Tofu (approx. 14oz each, well-drained)
- 2 tablespoons Nagaimo (Mountain Yam) (grated into a paste to act as a binder)
- 1 Egg (beaten)
- 2 tablespoons Potato Starch (Katakuriko)
- 1/4 teaspoon Sea salt
The Mix-ins
- 1 tablespoon Dried Hijiki Seaweed (rehydrated and drained)
- 2 tablespoons Carrot (finely julienned)
- 2 pieces Shiitake Mushroom (finely chopped)
- 2 tablespoons Edamame (shelled)
- 1 teaspoon Toasted White Sesame Seeds
The Simmering Liquid (Nimono Broth)
- 2 cups Dashi Stock (Kombu and bonito based)
- 2 tablespoons Soy Sauce (Usukuchi (light color) preferred)
- 2 tablespoons Mirin (hon-mirin)
- 1 tablespoon Sugar
For Frying and Garnish
- 3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Grated Ginger (for garnish)
- 1 stalk Scallions (finely sliced)
👨🍳 Instructions
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1
Wrap the tofu blocks in several layers of paper towels or a clean kitchen cloth. Place a heavy cutting board or a plate with a weight on top for 30-40 minutes to press out as much moisture as possible. This is crucial for the texture.
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2
While the tofu drains, soak the dried hijiki in warm water for 15 minutes. Drain, rinse, and squeeze out excess water.
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3
Finely chop the carrots and shiitake mushrooms. Blanch the julienned carrots in boiling water for 1 minute so they are tender inside the fritter.
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4
In a large bowl or using a Japanese mortar (suribachi), mash the drained tofu until it is a smooth, consistent paste without large lumps.
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5
Add the grated nagaimo, beaten egg, potato starch, and salt to the tofu paste. Mix vigorously until the mixture becomes slightly sticky and cohesive.
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6
Fold in the prepared hijiki, carrots, shiitake, edamame, and sesame seeds. Ensure the vegetables are evenly distributed through the tofu dough.
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7
With lightly oiled hands, divide the mixture into 8 equal portions and shape them into slightly flattened rounds (about 2-3 inches in diameter).
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8
Heat the vegetable oil in a deep pan to 340°F (170°C). Carefully slide the tofu patties into the oil, frying in batches to avoid crowding.
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9
Fry the fritters for 3-4 minutes, turning occasionally, until they are a beautiful golden brown and feel firm. Drain on a wire rack or paper towels.
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10
In a medium saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
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11
Carefully place the fried ganmodoki into the simmering broth. Reduce heat to low, cover with an otoshibuta (drop lid) or a piece of parchment paper, and simmer for 10-12 minutes.
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12
Turn off the heat and let the ganmodoki sit in the liquid for 5 minutes to fully absorb the flavors.
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13
Place two fritters in each shallow bowl, pour a bit of the simmering broth over them, and top with a small mound of grated ginger and sliced scallions.
💡 Chef's Tips
Pressing the tofu is the most important step; if the tofu is too wet, the fritters will fall apart in the oil. Nagaimo acts as a natural leavening agent, making the fritters fluffy; if you can't find it, you can substitute with a bit more potato starch and a pinch of baking powder. For a cleaner flavor, pour boiling water over the fried fritters (abura-nuki) before simmering to remove excess surface oil. Don't over-mix once the vegetables are added, or you may bruise the delicate ingredients. These can be made ahead of time; they actually taste even better the next day after the flavors have fully penetrated the tofu.
🍽️ Serving Suggestions
Pair with a bowl of steaming hot Japanese short-grain rice. Serve alongside a crisp cucumber and wakame sunomono (vinegar salad) to balance the richness. A glass of chilled Junmai Ginjo sake complements the savory dashi broth beautifully. Include as part of a traditional Ichigyu Sansai (one soup, three sides) meal. For a spicy kick, add a dash of Shichimi Togarashi (seven-spice powder) on top just before eating.