Taste of Japan and Sake Live vol.58

Products used in "Taste of Japan and Sake vol.58"

Gan Modoki

Gan Modoki, which translates to "mock duck," is a vegetarian dish originated in ‘Shojin Ryori’, the traditional cuisine of Buddhist monks. This meat-free recipe combines tofu with an assortment of vegetables, shaping them into patties or blocks before deep-frying to achieve a golden, crispy texture. Serve with warm dashi broth.

INGREDIENTS

300g Firm Tofu

40g Water chestnuts

40g Sugar snaps

80g Edamame beans (or frozen soy beans)

1 Egg

½ tsp Soy sauce

¾ tsp Salt

10g Fresh ginger

100g Katakuriko (potato flour)

Frying oil

Dashi broth

2 tbsp Mirin

2 tbsp Say sauce

½ sachet Kombu dashi powder

360ml Water

PREPARATION

Prepare the Tofu:

Wrap the tofu in kitchen paper and place it in the fridge for at least 1 hour to remove excess water.

Chop Vegetables:

Finely chop the sugar snap peas and water chestnuts into small pieces, approximately 5mm in size.

Combine Ingredients:

Mix the chopped sugar snaps, water chestnuts, and edamame beans in a bowl. Set aside.

Make the Tofu Mixture:

In a blender, combine the tofu, soy sauce, salt, and fresh ginger. Add half of the egg and blend for 30 seconds. The tofu mixture should be firm enough to shape into small balls. If it’s too dry, add more egg and blend again, but avoid making it runny.

Prepare the Coating:

Spread the katakuriko (potato starch) evenly in a tray.

Shape and Coat:

Roll the tofu mixture into balls about the size of a ping pong ball. Gently coat each ball in katakuriko, ensuring an even layer.

DASHI BROTH

Add the ingredients in a small saucepan and heat. Keep warm until you are ready to serve the dish.

COOKING GAN MODOKI

Heat the Oil:

Add oil to a wok or deep frying pan to a depth of about 5cm. Preheat the oil to 160°C.

Fry the Tofu Balls:

Gently place the tofu balls into the hot oil, being careful not to overcrowd the pan. Fry for 5 minutes on one side, then carefully turn them over and cook for another 5 minutes until they are evenly golden and crisp. Remove the tofu balls from the oil and place them on a wire rack or paper towel to drain off any excess oil

Serve the tofu balls warm in a dashi broth.