How to Make Ganmodoki: Japanese Fried Tofu Patties

Make Ganmodoki, also called Hiryozu, is a traditional Japanese dish featuring deep-fried tofu patties blended with vegetables and seaweed. Originally a cornerstone of Shojin Ryori (Buddhist vegan cuisine), it served as a flavorful and satisfying meat substitute.

These patties are delicious on their own but truly shine in simmered dishes like oden, where they absorb the broth’s rich flavors. While store-bought Ganmodoki is common in Japan, homemade versions offer unmatched freshness, texture, and a light aftertaste despite the deep-fried preparation.

Homemade Ganmodoki elevates this traditional dish. The soft, fluffy tofu pairs perfectly with vegetables and seaweed, creating a unique harmony of flavors. Once you try making it yourself, the store-bought version might never compare!

Tofu is available in two main types: soft Kinugoshi Dofu, with a silky texture, and firm Momen Dofu, which is easier to handle. For Ganmodoki, firm tofu provides better structure and consistency.

Excess moisture can prevent the patties from forming properly. To ensure your Ganmodoki holds its shape, press the tofu for at least 4 hours. Start this process in the morning if you plan to make the dish for dinner.

Traditional recipes use carrots, shiitake mushrooms, hijiki seaweed, and ginkgo nuts. However, you can experiment with burdock root, lotus root, konjac, or kombu to create a personal twist.

Coating your hands with oil makes shaping the patties easier. If handling the dough is still tricky, try shaping them with large spoons instead.

Ganmodoki may seem complex, but with preparation, it’s simpler than you think. Dive into the process and enjoy crafting this delightful Japanese treat.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12 patties
• Difficulty: Medium

• 700 g Firm Tofu (2 packs)
• 50 g Carrot, julienned
• 40 g Shiitake Mushrooms, sliced thinly
• 10 g Ginkgo Nuts, chopped
• 3 g Dried Hijiki Seaweed, rinsed
• 1 Egg
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Potato Starch
• 2 tsp Soy Sauce
• Cooking oil, as needed (for shaping and frying)

Start by preparing all the ingredients. This ensures a smooth cooking process and saves time.

Wrap the tofu in paper towels and place it on a tray. Add a heavy object, such as a plate or pan, to press out excess water. Leave the tofu in the refrigerator for at least 4 hours.

• Carrot: Slice into thin julienne strips (~2 cm long).
• Shiitake Mushrooms: Cut into thin slices (~2 cm long).
• Ginkgo Nuts: Chop into smaller pieces.
• Hijiki Seaweed: Rinse in a sieve without soaking. The seaweed will absorb the tofu’s moisture when mixed.

Crumble the pressed tofu into a large mixing bowl. Add the egg, sugar, salt, potato starch, and soy sauce. Mix until well combined.
Incorporate the prepared vegetables and hijiki seaweed, ensuring the ingredients are evenly distributed.

Divide the dough into 12 portions. Shape each into small patties with your hands, coating them lightly with cooking oil to prevent sticking.

Heat cooking oil in a pot over medium heat until it reaches 160-170°C. Fry the patties for 6-7 minutes. They will sink initially but float to the surface as they cook.
Once golden brown, remove the patties and place them on a wire rack to drain excess oil.

Arrange the freshly fried Ganmodoki on a plate. Enjoy them plain, or enhance the flavor with soy sauce or dashi shoyu. Garnish with grated ginger for an added kick.

If you have leftovers, transform them into oden. Add the Ganmodoki to a simmering pot with other ingredients to create a flavorful, time-saving meal.

Making Ganmodoki at home allows you to embrace a Japanese culinary tradition while exploring your creativity. Try it today and savor the light, fluffy patties that are perfect as a side dish or main course.