How to make Ganmodoki (Hiryuzu) – Japanese deep-fried bean curd Recipe

Hello everyone!

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
40g carrot
(A) 1/2 teaspoon of soy sauce
(A) 1 teaspoon of Mirin
a pinch of salt
1/2 beaten egg
vegetable oil

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)

5. Deep-fried the ball in vegetable oil (about 160-170 degree)


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).

Enjoy!! ❤


10 thoughts on “How to make Ganmodoki (Hiryuzu) – Japanese deep-fried bean curd Recipe

  1. Yeah a new recipe. As a food lover I will have to try. Made Kakuni again last week so yummy and sweet and so different when stir fried the next day. mouth watering.
    Thank you and welcome back 😀

    • Thank you for your heartwarming comment every time. You made kakuni? I am really happy to hear that. Thanks! If you have any problem or questions, please let me know. Ganmodoki is usually sold at the Tofu shop, but hand made ganmodoki is the best, I believe!

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