Simmered Ganmodoki and Asparagus
Flavor-infused Japanese deep-fried tofu containing julienned vegetables paired with asparagus spears
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms not included in the cooking time.
Ingredients(Servings: 2)
Directions
- Pour boiling water over the ganmodoki to remove excess oil.
- Remove the hard peel from the bottom part of the asparagus spears, chop into 4 to 5 cm (2 in.) lengths, and lightly boil with the salt.
- Rehydrate the dried shiitake mushrooms (set aside the rehydrating liquid), remove the stems.
- Add enough water to the shiitake mushroom rehydrating liquid to prepare 300 ml (10.1 fl. oz.). Mix this with (A), place into a pot, add in the shiitake mushrooms, then simmer over low heat.
- Add in the ganmodoki, simmer over low heat.
- Once the simmering liquids have been boiled down, add in the asparagus, quickly simmer, then turn off the heat.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
This method is convenient for preparing small amounts of dashi, such as soup for one person, ohitashi (boiled vegetables seasoned with dashi and soy sauce), sesame dressing, etc. Place dried bonito flakes (about 5 g /0.2 oz.) into a tea strainer and pour in 200 ml (6.8 fl. oz.) of hot water.
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