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 tablesppons black sesame seeds
- 2 tablesppons 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.