📝 About This Recipe
Ganmodoki, which literally translates to 'mock goose,' is a soul-warming Buddhist temple dish (shojin ryori) that mimics the texture of meat using protein-rich tofu and earthy vegetables. These hand-formed fritters are first deep-fried to a golden crisp and then gently simmered in a savory dashi broth until they become succulent, airy sponges of flavor. It is a masterclass in Japanese home cooking, offering a comforting contrast between the delicate, vegetable-studded interior and the rich, umami-soaked exterior.
🥗 Ingredients
Tofu Base
- 2 blocks Momen (Firm) Tofu (approx. 14 oz each, well-drained)
- 2 tablespoons Yamaimo (Mountain Yam) or Nagaimo (grated into a paste for binding)
- 1 Egg (beaten)
- 2 tablespoons Cornstarch (plus extra for dusting hands)
- 1/2 teaspoon Salt
Vegetable Mix-ins
- 2 tablespoons Carrot (finely julienned)
- 2 pieces Dried Shiitake Mushrooms (reconstituted and finely chopped)
- 1 tablespoon Dried Hijiki Seaweed (soaked in water and drained)
- 1/4 cup Edamame (shelled and skins removed)
- 1 tablespoon Wood Ear Mushrooms (finely sliced for crunch)
Simmering Liquid
- 2 cups Dashi Stock (Kombu and Shiitake dashi for vegetarian version)
- 2 tablespoons Mirin
- 2 tablespoons Usukuchi (Light) Soy Sauce
- 1 tablespoon Sugar
Frying and Garnish
- 3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Grated Ginger (for topping)
- 1 stalk Scallions (finely sliced)
- 4-6 pieces Snow Peas (blanched for garnish)
👨🍳 Instructions
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1
Wrap the tofu blocks in several layers of paper towels or a clean kitchen cloth. Place them on a slanted cutting board with a heavy weight (like a cast iron skillet) on top for at least 30 minutes to press out as much moisture as possible.
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2
While the tofu is pressing, soak the dried shiitake and hijiki in warm water until soft. Once hydrated, squeeze out the excess water and chop the shiitake finely. Finely julienne the carrots and wood ear mushrooms.
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3
Transfer the pressed tofu to a suribachi (Japanese mortar) or a large bowl. Mash the tofu thoroughly until it reaches a smooth, paste-like consistency with no large lumps.
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4
Add the grated yamaimo, beaten egg, cornstarch, and salt to the tofu. Mix vigorously until the mixture is cohesive and slightly sticky.
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5
Fold in the carrots, shiitake, hijiki, wood ear mushrooms, and edamame. Ensure the vegetables are evenly distributed throughout the tofu paste.
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6
Lightly oil your hands or dust them with cornstarch. Divide the mixture into 8 equal portions and shape them into round, slightly flattened patties (about 2 inches in diameter).
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7
Heat the vegetable oil in a heavy-bottomed pot to 340°F (170°C). Carefully slide the patties into the oil, frying 3-4 at a time to avoid crowding.
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8
Fry the patties for about 3-4 minutes, turning once, until they are deep golden brown and feel firm. Drain them on a wire rack or paper towels.
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9
In a shallow wide saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring the mixture to a gentle simmer over medium heat.
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10
Carefully place the fried ganmodoki into the simmering liquid. Reduce heat to low, cover with an otoshibuta (drop lid) or a piece of parchment paper, and simmer for 12-15 minutes.
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11
Turn the fritters halfway through the simmering process to ensure they absorb the broth evenly. The patties should swell slightly as they take in the liquid.
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12
Once the liquid has reduced by about a third, remove from heat. Let the ganmodoki sit in the liquid for 5 minutes to intensify the flavor.
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13
Arrange two fritters in each small bowl. Pour a bit of the simmering broth over them and garnish with a mound of grated ginger, sliced scallions, and a few blanched snow peas for color.
💡 Chef's Tips
The secret to a light Ganmodoki is the moisture content; if the tofu is too wet, the fritters will fall apart in the oil. Yamaimo acts as a natural leavener; if you can't find it, you can substitute with more cornstarch, though the texture will be denser. Don't skip the deep-frying step; the fried 'skin' is essential for holding the fritter together during the simmering process. You can make a large batch of the fried fritters and freeze them; simply simmer them directly from frozen when ready to eat. For a cleaner look, use light soy sauce (usukuchi) to keep the broth clear and the tofu bright.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichigyu Sansai' (one soup, three sides) Japanese meal. Pairs beautifully with a chilled dry Sake or a hot cup of Genmaicha (roasted rice green tea). Serve alongside a bowl of steaming hot Koshihikari white rice. Add a side of lightly pickled cucumbers (sunomono) to provide a crisp, acidic contrast to the savory simmered tofu.