Today I introduce Ganmodoki (it’s also called as Hiryuzu in west) Recipe, which uses Tofu and vegetables- If you’re vegetarians or food lovers, please try it!
Ingredients (4 servings):
Hard Tofu 400g
Grated Japanese yum 20g
8 Jew’s ear
(A) 1/2 teaspoon of soy sauce
(A) 1 teaspoon of Mirin
a pinch of salt
1/2 beaten egg
1. Drain the water from Tofu (I usually wrap with kitchen paper and put in a microwave for 2-3 minutes I don’t have enough time to drain with traditional way)
2. Cut the carrot into thin strips and cut the Jew’s ear into small pieces. Cook them in the boiled water for few minutes and drain the water. Mix all the (A)s, carrot, and Jew’s ear in a bowl.
3. Strain the Tofu to make it smooth. Add the beaten egg, salt, Japanese grated yum, and all the (2) then mix well.
4. Separate into 9-12 pieces and make a ball shape. (if the dough sticks, place oil on the hands)
It’s a little bit difficult to make but it’s very tasty if you cook from scratch.
(You can also buy pre-made one at any market in Japan)
You can eat it only with salt soon after cooked, or you can simmer the Ganmodoki with soup stock as well 🙂
The key is cooking the dough in a little low-tempareture oil for slowly. (about 15-minutes)
If you cook with high temperature, you can cook the ingredients but the texture would be different (It should be fluffy-juicy texture).