Ingredients
| 1 small carrot | |
| 4g dried hijiki seaweed (or 2g other dried seaweed) | |
| 60g fresh shiitake mushrooms | |
| ¼ onion | |
| 120g potatoes | |
| 500g firm tofu | |
| 2 tablespoons toasted sesame seeds | |
| oil, for frying | |
| SEASONING | |
| 2 tablespoons soy sauce | |
| 2 pinches salt | |
| 2 tablespoons mirin | |
| 1 tablespoon potato starch or cornflour | |
| GARNISH | |
| 50g daikon (white radish) or purple radish, grated | |
| 10g fresh ginger, grated | |
| soy sauce |
View the recipe collection here
Instructions
| 1. | Peel the carrot and cut into thin matchsticks. |
| 2. | Rehydrate the seaweed according to the packet instructions and drain by squeezing between your hands. |
| 3. | Cut the shiitake mushrooms into thin strips. |
| 4. | Cut the onion into thin slices. Peel and grate the potatoes. |
| 5. | In a blender or using a stick blender, blend the tofu completely until you get a paste. |
| 6. | Put the tofu, vegetables, seaweed, sesame seeds and seasoning ingredients in a mixing bowl. |
| 7. | Shape ten balls with your hands (lightly oil your hands to prevent the mixture from sticking to your fingers). |
| 8. | Pour frying oil into a frying pan deep enough to immerse the balls. |
| 9. | Heat the oil to 160°C. |
| 10. | Fry the ganmodoki for 6 to 7 minutes, until they are nicely golden. |
| 11. | Drain and then serve immediately with daikon, grated ginger and soy sauce. |
Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.