|Nutrition Facts (per serving)|
|Servings: 1 to 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 5g||19%|
|Total Sugars 3g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ganmodoki is a deep-fried tofu dumpling often cooked in nimono (simmered dishes), such as oden. A variety of ingredients can be mixed in to make it your own.
1 cotton (firm) tofu, about 14 ounces
1 ounces carrot, peeled and cut into short and thin strips
4 shiitake mushrooms, finely chopped
1 ounce nagaimo yam, peeled and grated
2 tablespoons black sesame seeds
2 tablespoons flour
1/2 teaspoon salt
1/2 beaten egg
Oil, for deep-frying
2 teaspoons grated ginger
Gather the ingredients.
To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water.
Place the tofu in a large bowl or a Suribachi grinding bowl and mash it with a masher or a Surikogi pestle until smooth.
Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.
Season with salt.
Heat oil for deep-frying to 340 to 350 F.
Put tofu in the oil, shaping into small ovals.
Deep-fry tofu pieces until golden brown and drain well.
Serve soy sauce and grated ginger on the side.