Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, light and fluffy homemade ganmodoki - fried tofu fritters. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Light and Fluffy Homemade Ganmodoki - Fried Tofu Fritters is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Light and Fluffy Homemade Ganmodoki - Fried Tofu Fritters is something which I’ve loved my entire life. They are nice and they look fantastic.
I made these ganmodoki using environmentally friendly and inexpensive okara!! Eating these freshly fried and piping hot will change all your preconceptions about ganmodoki. They freeze well so it's a good idea to make a big batch and to keep them in stock.
To get started with this particular recipe, we must prepare a few ingredients. You can cook light and fluffy homemade ganmodoki - fried tofu fritters using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Light and Fluffy Homemade Ganmodoki - Fried Tofu Fritters:
- Make ready 2 blocks Firm tofu
- Make ready 250 grams Okara
- Make ready 1/4 of one carrot Carrot
- Prepare 2 stalks' worth The green part of green onion or scallion
- Get 50 grams after soaking Hijiki that's been soaked in water and rehydrated
- Get 1 tsp Salt
Ganmodoki is a fried tofu fritter made with vegetables, egg white and sesame seeds. Gourd‐shaped rice with ground sesame, homemade Ganmodoki (deep-fried tofu mixed with thinly sliced vegetables), sautéed scallops with soysauce and butter, sautéed Matcha flavoured Nama-fu. Ganmodoki is a deep-fried tofu dumpling often cooked in nimono (simmered dishes), such as oden. A variety of ingredients can be mixed in to make it your own.
Steps to make Light and Fluffy Homemade Ganmodoki - Fried Tofu Fritters:
- First the prep. Cut the carrot piece into fine julienne, chop the green part of the green onion finely, and soak the hijiki seaweed.
- Mix the tofu and okara together in a bowl.
- Add the carrot, green onion, hijiki and salt, and mix together.
- Rub a little cooking oil* on your palms, and form the mixture into patties. They should be about the size of your palm. (*cooking oil not listed in the ingredients.)
- Deep fry the patties in 180℃ oil for about 5 to 6 minutes until golden brown.
- Eat with grated daikon radish, grated ginger, and/or ponzu dipping sauce, or whatever you prefer.
Lightly squeeze tofu in a cotton cloth to drain out excess water. Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) Recipe by cookpad.japan. Great recipe for Surprisingly Fluffy Easy Carrot and Tofu Steaks. I added carrots, which were sitting in the fridge, to tofu steaks. If you don't add panko bread crumbs, the mixture is very soft and difficult to.
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