ずっと作ってみたかった「がんもどき」家でも簡単に作ることができるんです。揚げたて最高！
材料（7個分）
- 木綿豆腐（約300〜350g）
- にんじん（みじん切り） 30g (1/4位)
- しいたけ（みじん切り） 3枚
- 枝豆 (みじん切り) 大さじ1〜2
- 長ネギ （みじん切り) 1/4本
- 長芋または山芋 (すりおろし) 大さじ2くらい
- 卵 1個（つなぎ）
- 片栗粉 大さじ2〜3（固さで調整）
- 和風顆粒だし 小さじ1
- 揚げ油 適量
作り方
下処理
豆腐の水切り
作る1時間前位にザルとボウルを用意。重ねたザルにクッキングペーパーで包んだ豆腐を置き、お皿を重しにして冷蔵庫に入れて豆腐の水分を取り除く。
空のボウルに豆腐を入れて、手か泡立て器を使ってよくつぶす。
つぶした豆腐にみじん切りにした野菜とすりおろした山芋(長芋)、卵、和風顆粒だし、片栗粉を加えてよく混ぜる。水分が多くてまとめにくければ片栗粉を追加で加える。
山芋を入れるとふわふわ感が増します。
食べやすい大きさに成形する。
鍋に油を入れて160℃前後に熱し、成形したがんもを入れて表面が固まるまで触らずに5分ほど揚げる。裏返してさらに5分、中まで火が通るまで揚げます。仕上げに油の温度を上げて2度揚げすると外がカリッと香ばしくなります。 表面に良い焼き色がつけば完成。
揚げたてを、はふはふどうぞ！
Translation
I’ve always wanted to try making ganmodoki (がんもどき), a kind of Japanese home-style snack made from tofu. Think of it as a tofu fritter—mashed tofu mixed with veggies, shaped into little patties, and deep-fried until golden. Super crispy outside, fluffy inside… and the best part is, they’re actually really easy to make at home. Freshly fried, they’re just too good to resist!
Ingredients (makes about 7 pieces)
- 1 block firm tofu (300–350 g)
- 30 g carrot, finely chopped (about ¼ of a carrot)
- 3 shiitake mushrooms, finely chopped
- 1–2 Tbsp edamame, finely chopped
- ¼ stalk green onion, finely chopped
- 2 Tbsp grated nagaimo or yam
- 1 egg (for binding)
- 2–3 Tbsp potato starch (adjust for firmness)
- ½ tsp instant dashi granules
- Oil for deep frying
Instructions
1. Prep the tofu
Drain the tofu at least an hour before cooking. Wrap it in paper towels, place it in a strainer set over a bowl, and put a small plate on top as a weight. Chill in the fridge so the excess water comes out.
2. Mix everything
Transfer the drained tofu to a bowl and mash it well with your hands or a whisk. Add the chopped vegetables, grated yam, egg, dashi granules, and potato starch. Mix until well combined. If the mixture feels too wet to shape, add a little more potato starch. (The yam makes them extra fluffy!)
3. Shape
Form the mixture into small, bite-sized patties.
4. Fry
Heat oil in a pot to around 160°C (320°F). Carefully add the patties and let them fry without touching them for about 5 minutes, until the surface sets. Flip and fry another 5 minutes until cooked through. For extra crispiness, turn up the heat at the end and give them a quick second fry.
Once they’re golden and fragrant, they’re ready to eat. Freshly fried ganmodoki are truly the best!
Give it a try—you’ll be surprised how easy and tasty homemade ganmodoki can be!