Step-by-Step Guide to Prepare Quick Fried tofu balls “GANMODOKI" my favourite Japanese dish
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Perfect Fried tofu balls “GANMODOKI" my favourite Japanese dish. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fried tofu balls “GANMODOKI" my favourite Japanese dish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried tofu balls “GANMODOKI" my favourite Japanese dish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fried tofu balls “GANMODOKI" my favourite Japanese dish is 6 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Fried tofu balls “GANMODOKI" my favourite Japanese dish using 10 ingredients and 6 steps. Here is how you cook it.
You can enjoy it in a variety of ways: eat as it is, eat with pouring sauce, cook with seasonal vegetables in broth or just drizzle a little soy sauce. Traditionally we use hijiki sea vegetables and carrot but you can choose different ingredients such as peas, edamame, wakame sea vegetables, mushrooms, sesame seeds, etc.
Ingredients and spices that need to be Get to make Fried tofu balls “GANMODOKI" my favourite Japanese dish:
- 1/2 Tb.spoon hijiki (dried)
- 20-30 g carrot
- 1/4 t.spoon each salt and sugar
- 150 g tofu
- 30 g potato
- 1/2 dessert spoon potato flour or plain flour
- 1/2 t.spoon soy sauce
- A pinch of salt
- Vegetable oil to fry
Instructions to make Fried tofu balls “GANMODOKI" my favourite Japanese dish
- Soak the hijiki in water for 10 - 15 minutes. Then drain.
- Wrap tofu with kitchen paper, place on a plate and microwave 1.5 minutes 700w. You can boil gently for 2 minutes instead of microwaving. Put some weight on the tofu and tilt the plate to extract more water.
- Chop up carrot. Just cover drained hijiki and carrot with water and cook with salt and sugar until tender. Drain.
- In a bowl, beat the egg, grate potato and mix well everything a part from oil. Make sure squeeze water from hijiki and carrot mixture and tofu as much as possible.
- Heat oil about 2cm deep in wok or frying pan. Drop a dessert spoonful of tofu mixture into the oil using the side of bowl to shape. (Press hard against the side of bowl). And fry until golden brown. Drain on newspaper and kitchen paper.
- Suggestion of pouring sauce: water 4 dessert spoons, soy sauce 1 dessert spoon, a sprinkle of dashi stock powder.
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