Japanese cuisine · Vegetable Dishes

Ganmodoki

Fried tofu patties with carrot, seaweed and sesame, then served braised in light dashi.

Ingredients · for 4 servings

• 600 g firm tofu
• 1 carrot
• 4 dried shiitake (or 100 g fresh)
• 1 sheet nori
• 2 tbsp sesame seeds
• 3 tbsp cornstarch
• 1 tsp salt
• 600 ml frying oil
• 500 ml dashi
• 3 tbsp soy sauce
• 2 tbsp mirin, 1 tbsp sugar
• 10 cm daikon radish

Instructions

1. Wrap the tofu in a cloth, drain weighted down with a heavy plate for 30 min., and soak the shiitake in lukewarm water for 20 min. in the meantime.
2. Cut the carrot and squeezed-out shiitake into very fine matchsticks, and cut the nori sheet into narrow strips with scissors.
3. Mash the tofu smooth with a masher or in a blender, work in the cornstarch and salt, and fold in the carrot, shiitake, nori and sesame.
4. With wet hands, form eight flat patties about 7 cm across and deep-fry in oil heated to 170 °C for 4–5 min. per side until golden brown, then drain on a rack.
5. Bring dashi, soy sauce, mirin and sugar to a boil in a wide pot, add the patties and simmer covered over low heat for 12–15 min. until they have soaked up the broth and are tender.
6. Place the ganmodoki with broth into bowls, top with grated daikon and serve hot.