GANMODOKI – FRIED TOFU DUMPLINGS

SERVES 4–6 / PREPARATION 15 MINUTES / COOKING 7 MINUTES

1 small carrot

4g dried hijiki seaweed (or 2g other dried seaweed) 60g fresh shiitake mushrooms

¼ onion

120g potatoes

500g firm tofu

2 tablespoons toasted sesame seeds oil, for frying

SEASONING

2 tablespoons soy sauce

2 pinches salt

2 tablespoons mirin

1 tablespoon potato starch or cornflour

GARNISH

50g daikon (white radish) or purple radish, grated 10g fresh ginger, grated soy sauce

Peel the carrot and cut into thin matchsticks. Rehydrate the seaweed according to the packet instructions and drain by squeezing between your hands. Cut the shiitake mushrooms into thin strips. Cut the onion into thin slices. Peel and grate the potatoes. In a blender or using a stick blender, blend the tofu completely until you get a paste. Put the tofu, vegetables, seaweed, sesame seeds and seasoning ingredients in a mixing bowl. Shape ten balls with your hands (lightly oil your hands to prevent the mixture from sticking to your fingers).

Pour frying oil into a frying pan deep enough to immerse the balls. Heat the oil to 160°C. Fry the ganmodoki for 6 to 7 minutes, until they are nicely golden. Drain and then serve immediately with daikon, grated ginger and soy sauce.

TIP Fried ganmodoki can be stored in a sealable bag in the freezer for a few weeks.