Ganmodoki
Often store bought, prepare this Japanese tofu specialty from scratch with the extra ingredients of shrimp and wood ear mushrooms
- Nutrition facts are for one serving.
- Time to rehydrate wood ear mushrooms not included in the cooking time.
Ingredients(Servings: 4)
Directions
- Break the tofu apart, add to boiling water, boil for 1 to 2 minutes, then remove. Place a plate on top of the tofu for about 10 minutes to press down and remove excess moisture.
- Rinse the shrimp in salt water, devein, peel and roughly chop up.
- Julienne the rehydrated wood ear mushrooms, chop the Japanese chives (or negi) into thin rounds.
- Place (1), the yamaimo and (A) into a food processor, mix for 1 minute, then remove to a bowl. Add and mix in (2) and (3).
- Heat the deep-frying oil to 170 C (338 F), use a spoon to drop in balls of (4) to deep-fry.
- Arrange the ganmodoki on a plate, serve with a side of grated daikon radish seasoned with soy sauce.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Slice up from one end to the other at consistent widths.
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