📝 About This Recipe
Ganmodoki, which translates to 'mock goose,' is a cornerstone of Japanese Buddhist temple cuisine (Shojin Ryori), originally crafted as a protein-rich meat substitute. These delicate fritters feature a base of creamy mashed tofu bound with grated mountain yam and studded with a colorful confetti of crunchy vegetables and umami-rich seaweed. When fried, they develop a crisp, golden exterior that yields to a cloud-like interior, making them an irresistible vegetarian masterpiece.
🥗 Ingredients
Tofu Base
- 500 grams Firm Tofu (Momen) (well-pressed to remove moisture)
- 2 tablespoons Nagaimo (Mountain Yam) (peeled and finely grated into a paste)
- 1 tablespoon Toasted White Sesame Seeds (slightly crushed)
- 1/4 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Potato Starch (Katakuriko)
Vegetables and Mix-ins
- 2 tablespoons Carrot (peeled and finely julienned)
- 2 pieces Dried Shiitake Mushrooms (rehydrated and finely chopped)
- 1 teaspoon Dried Hijiki Seaweed (rehydrated and drained)
- 2 tablespoons Green Beans or Edamame (blanched and thinly sliced)
- 2 tablespoons Burdock Root (Gobo) (shaved and soaked in water to prevent browning)
For Frying and Serving
- 3 cups Neutral Oil (for deep frying (canola or vegetable oil))
- 3 inch piece Daikon Radish (grated for garnish)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Soy Sauce or Tsuyu (for dipping)
👨🍳 Instructions
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1
Begin by pressing the tofu. Wrap the firm tofu in a clean kitchen towel or several layers of paper towels. Place a flat plate on top followed by a 1-pound weight (like a can of beans). Let it drain for at least 30 minutes to ensure the fritters don't fall apart during frying.
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2
While the tofu drains, rehydrate the dried shiitake mushrooms and hijiki seaweed in warm water for 20 minutes. Once soft, squeeze out excess water, remove mushroom stems, and chop both finely.
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3
Prepare the other vegetables: finely julienne the carrot, shave the burdock root into thin shards, and slice the blanched green beans. Small, uniform pieces are key for structural integrity.
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4
Transfer the drained tofu to a Suribachi (Japanese mortar) or a large mixing bowl. Mash the tofu thoroughly until it reaches a smooth, paste-like consistency with no large lumps.
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5
Add the grated nagaimo (mountain yam) to the tofu. This is the traditional 'secret' binder that creates a fluffy, airy texture. Mix well.
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6
Incorporate the salt, sugar, toasted sesame seeds, and potato starch. Stir until the seasonings are evenly distributed.
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7
Fold in the chopped carrots, shiitake, hijiki, burdock, and green beans. Use a spatula to ensure the vegetables are speckled evenly throughout the tofu dough.
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8
Lightly grease your palms with a little oil. Take about 2-3 tablespoons of the mixture and form it into a round patty, about 2 inches in diameter and 1 inch thick. Smooth the edges to prevent cracking.
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9
Heat the neutral oil in a heavy-bottomed pot or wok to 340°F (170°C). You can test the heat by dropping a tiny piece of tofu; it should sink slightly then rise immediately to the surface with steady bubbles.
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10
Carefully slide 3-4 patties into the oil at a time. Do not overcrowd the pot, as this will drop the oil temperature and make the fritters greasy.
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11
Fry for 3-4 minutes, turning occasionally with long chopsticks or a slotted spoon, until the exterior is a deep, uniform golden brown.
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12
Remove the fritters and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
Serve immediately while hot and crisp, accompanied by a small mound of grated daikon, a touch of grated ginger, and a splash of soy sauce or tempura dipping sauce.
💡 Chef's Tips
Pressing the tofu is the most critical step; if it's too wet, the fritters will be mushy and may explode in the oil. If you cannot find nagaimo, you can substitute with one egg white, though the texture will be slightly denser. For an extra-smooth 'restaurant-style' finish, pass the mashed tofu through a fine-mesh sieve (uragoshi) before adding the vegetables. Keep your hands oiled while shaping the patties to prevent the sticky tofu mixture from clinging to your skin. Leftover ganmodoki are excellent when simmered in a dashi-based broth (Oden style) the next day, as they soak up liquid beautifully.
🍽️ Serving Suggestions
Serve as a side dish with a steaming bowl of short-grain Japanese rice and miso soup. Pair with a chilled glass of dry Junmai Sake to cut through the richness of the fried tofu. Include them as a protein component in a traditional bento box alongside pickled vegetables. Arrange on a platter with a side of matcha salt for a sophisticated, minimalist dipping option. Serve as an appetizer alongside a crisp cucumber and wakame seaweed salad.