Ganmodoki (がんもどき) is a traditional Japanese dish made of fried tofu patties, often enjoyed as a side dish or appetizer. These crispy, golden-brown patties are packed with umami flavor and filled with a combination of tofu, vegetables, and sometimes shiitake mushrooms, making them light yet hearty. Ganmodoki is typically served in a savory broth or as part of a bento box, but can also be enjoyed on its own as a delicious snack.
Ingredients:
- For the Ganmodoki Patties:
- 1 block firm tofu (14 oz/400g), drained and pressed
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped shiitake mushrooms (or any preferred mushrooms)
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup cooked spinach, squeezed dry and chopped (optional)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sesame oil
- 2 tbsp cornstarch (or potato starch)
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 cup breadcrumbs (optional, for extra texture)
- Vegetable oil for frying
- For the Dipping Sauce (optional):
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/4 tsp grated ginger (optional)
Directions:
- Prepare the Tofu:
- Begin by draining and pressing the tofu to remove excess water. You can wrap the tofu in a clean kitchen towel or paper towels, then place a weight on top (like a can or a heavy bowl) for about 15-20 minutes to help press out the water.
- Once the tofu is pressed, crumble it into small pieces with your hands or a fork, making sure it’s broken up into a fine, minced texture.
- Prepare the Vegetables:
- Finely chop the carrots, shiitake mushrooms (or any mushrooms you are using), and green onions. If you’re using spinach, cook it, then squeeze out excess water and chop it finely.
- Make the Ganmodoki Mixture:
- In a mixing bowl, combine the crumbled tofu with the chopped vegetables. Add soy sauce, mirin, sake (optional), sesame oil, salt, white pepper, and cornstarch. Mix everything together until well combined. If the mixture feels too wet or soft, add a bit more cornstarch or breadcrumbs until it holds together better.
- Shape the Patties:
- With wet hands, form the tofu mixture into small patties (about 1 ½ inches in diameter). You can also make them a bit flatter if you prefer more surface area for frying.
- Fry the Ganmodoki:
- Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot (but not smoking), carefully place the tofu patties into the pan, being careful not to overcrowd them. Fry them for about 3-4 minutes on each side until they are golden brown and crispy.
- Once cooked, remove the patties and place them on a paper towel-lined plate to drain any excess oil.
- Make the Dipping Sauce (Optional):
- In a small bowl, combine soy sauce, mirin, rice vinegar, sugar, and grated ginger (if using). Stir to mix, and set aside for dipping.
- Serve:
- Serve the ganmodoki hot with a side of dipping sauce, or enjoy them as they are, either as a side dish, in a bento box, or with a warm bowl of miso soup. They can also be served in a simple broth with vegetables or as a snack on their own.
Tip: If you want a more rich and flavorful ganmodoki, you can add a little bit of miso paste to the mixture or incorporate some grated daikon radish. You can also experiment with different fillings such as bamboo shoots or water chestnuts for a variety of textures.
