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
2 tablespoons soy sauce
2 pinches salt
2 tablespoons mirin
1 tablespoon potato starch or cornflour
50g daikon (white radish) or purple radish, grated
10g fresh ginger, grated
soy sauce

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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.