Ganmodoki

Tofu Fritter

Ingredients

• Tofu 1

• Yamaimo about 15cm

• Inside (raw salmon, carrot, gobo, green bean, hijiki, ginkgo nuts, etc..)

• Egg 1

• Flour 6 tbsp

• Salt, soy sauce (light), sake, etc

• Oil

• Dashi soup (mentsuyu or combined dashi, water, mirin, soy sauce...)

Directions

1. Cut inside ingredients into small pieces

2. Cut vegetables can be boiled briefly, and hijiki can be soaked in water and drained

3. Mix tofu (well drained) , chopped yamaimo, egg, flour with food processor for smooth dough

4. Add ingredients into the tofu mixture, add flavor (salt, soy sauce, sake, etc ) and add more flour if it is too loose

5. Heat the oil to 160 - 170C

6. Shape into a ball (the size of ping pong ball), and deep fry

7. (Can be eaten at this point)

8. Pour hot water over the fried balls to get rid of the excess oil

9. Warm up dashi soup and add the balls, and cook briefly

Note

• Can be frozen after the deep fry. Good for Oden, too.

• Also called "Hiryouzu" (Frying dragon head, 飛竜頭)