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Light & Fluffy Homemade Ganmodoki (deep-fried Seasoned Tofu) Recipe

Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) Recipe
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Serving : 10
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Prepare the ingredients before making Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) in your home. Then, follow these steps below to serve Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) for your family or friends.

Ingredients: Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu)

  • 2 blocks Firm tofu
  • 1 one handful Dried hijiki seaweed
  • 1/3 medium Carrot
  • 5 Shiso leaves
  • 40 grams Shiitake mushrooms or jumbo oyster mushrooms
  • 1 Sesame seeds (optional)
  • 1 ☆ Egg
  • 3 tbsp ☆ Katakuriko
  • 2 tbsp ☆ Sake
  • 2 tsp - 2 teaspoons ☆ Soy sauce
  • 1 tsp ☆ Salt

How to Make Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu)

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) in your home by yourself.

    Step 1
  • Drain the tofu in a colander or place a weight on top to remove the excess water. Julienne the carrot thinly. Slice the shiso leaves into 2 cm widths. Slice the jumbo oyster mushrooms thinly.
  • Step 2
  • Rinse the hijiki seaweed quickly. I used to soak the hijiki seaweed in water, but I realized that they rehydrate by being mixed with the tofu. I just rinse and mix with tofu now.
  • Step 3
  • Mash the tofu until smooth with a whisk. Add the ☆ ingredients and mix well. Add all the remaining ingredients and mix well.
  • Step 4
  • Grease your hands with vegetable oil (not listed in the ingredients) and shape the tofu mixture into 10 to 12 balls. Deep-fry them in oil heated over a medium heat.
  • Step 5
  • Deep-fry them slowly to cook thoroughly until golden brown. Once the balls start to float to the surface, they are ready.
  • Step 6
  • Serve with soy sauce and grated daikon radish These are the best while piping hot! Fluffy and soft! Healthy and tasty.
  • Step 7
  • Make dashi dipping sauce by combining 150 ml of boiling water and a bit less than 1 teaspoon of dashi stock granules! It is juicy, fluffy, and tasty!! Garnish with chopped green onion.
  • Step 8
  • There is a change to the recipe. I use 500-600 g of tofu and there is actually a big difference in the amount. Accordingly, I changed the amount of the ☆ soy sauce and ☆ salt. If you use 500 g of tofu, use less amount of them (e.g. 1/2 teaspoon of ☆ salt). Increase or reduce the amount of the seasonings according to the amount of the tofu you will use. You don't have to change the amount of the other ingredients, though.
  • Step 9
  • Have a look at my blog. http://ameblo.jp/lesser-panda-opk/entry-10578960205.html
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