Name: How To Make Ganmodoki (Japanese Fried Tofu Patties)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: Japanese
Ingredients: 2 Packs (700 g) Firm Tofu (Momen Dofu); 50 g Carrot; 40 g Shiitake Mushrooms; 10 g Ginkgo Nuts; 3 g Dried Hijiki Seaweed; Cooking Oil, as needed (for shaping patties and deep frying); 1 Egg; 1 tsp Sugar; 1/2 tsp Salt; 2 Tbsp Potato Starch; 2 tsp Soy Sauce

How To Make Ganmodoki (Japanese Fried Tofu Patties)

Freezer-Friendly Meal Prep-Friendly Side Dish Tofu Vegetarian

Ganmodoki, also known as Hiryozu, is a traditional Japanese deep-fried dish made with tofu, vegetables, and seaweed. Originally, it was a part of Shojin Ryori (Buddhist vegan cuisine) and was created as a meat substitute.

While Ganmodoki can be enjoyed on its own, it also pairs well with soups as it absorbs liquid well, so it is often used in oden or other simmered dishes.

Despite its delicious taste, Ganmodoki is not a common homemade dish in Japan. People usually buy ready-made versions at supermarkets instead of making them at home. However, once you make Ganmodoki at home, you might never go back to the store-bought ones! The soft, fluffy tofu and various ingredients harmonize perfectly, and the aftertaste is light, even though it is a deep-fried dish.

Here are some tips for making Ganmodoki:

Choose Momen Dofu (firm tofu): Tofu generally comes in two types: “Kinugoshi Dofu,” which is softer and has a silky, smooth texture, and “Momen Dofu,” which is firmer. While you can use either, Momen Dofu is more commonly used and easier to handle, so we recommend it for making Ganmodoki.
Drain the Tofu well: Tofu contains water, and excess water can prevent the Ganmodoki dough from holding its shape. To avoid this, you need to drain the tofu beforehand. This process takes at least four hours, so we recommend preparing this step in the morning if you plan to make Ganmodoki for dinner.
Incorporate ingredients that you like into Ganmodoki: We are using carrot, shiitake mushroom, hijiki seaweed, and ginkgo nuts in our recipe, but you can also choose from other ingredients such as burdock root, lotus root, konjac, and kombu seaweed.
Coat your hands with cooking oil: When shaping the Ganmodoki dough, coat your hands with cooking oil to make the process easier. If you find it difficult to shape the dough with your hands, use large spoons instead.

It might sound difficult to make, but it is easier than you think. Try this Japanese dish and enjoy preparing Ganmodoki at home!

Overview

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Total servings: 12

Difficulty: Medium

Ingredients

2 Packs (700 g) Firm Tofu (Momen Dofu)
50 g Carrot
40 g Shiitake Mushrooms
10 g Ginkgo Nuts
3 g Dried Hijiki Seaweed
Cooking Oil, as needed (for shaping patties and deep frying)
1 Egg
1 tsp Sugar
1/2 tsp Salt
2 Tbsp Potato Starch
2 tsp Soy Sauce

Expert's Tip

If you have leftover Ganmodoki and want to make something else, consider making oden. With this product, you can skip the process of making dashi soup stock by simply adding the cubes to a pot with other ingredients. This not only saves time but also ensures the dish maintains its authentic umami flavor.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Draining & Pressing the Tofu

Wrap the tofu with paper towels and place it on a tray. Place a heavy object on it, then leave it in the fridge for at least 4 hours to remove the excess water from the tofu.

This is an important step in making Ganmodoki.

Note: If you skip this step, you won’t be able to shape Ganmodoki properly.

3) Preparing the Vegetables & Other Ingredients

Cut the ingredients.

Carrot: Cut it into julienne strips about 2 cm long.
Shiitake mushroom: Cut them into thin slices about 2 cm long.
Ginkgo nuts: Cut into pieces.

Place the dried hijiki seaweed in a sieve and lightly wash it.

Note: Dried hijiki is commonly soaked in water before use, but in this recipe, omit this step, as dried hijiki seaweed will soak up the tofu moisture when mixed.

adding the seasonings and the egg to the tofu

adding the vegetables, hijiki seaweed, and gingko nuts to the tofu mixture

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4) Crumbling the Tofu & Combining All Of the Ingredients Together

Prepare a large bowl and place the drained tofu in it. Crumble it evenly and mix in the seasonings, egg, and potato starch.

Once well mixed, add the prepared ingredients from step 3 and mix well again. You will now have Ganmodoki dough.

5) Shaping the Ganmodoki

Divide the dough into 12 portions, and shape each portion into patties. If you have difficulty handling the Ganmodoki dough, coat your hands with cooking oil.

flipping ganmodoki to the other side to allow them to become golden brown

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6) Deep Frying the Ganmodoki

Prepare a pot and pour in a sufficient amount of cooking oil. Heat it over medium heat until the temperature reaches 160-170℃.

Deep-fry the Ganmodoki for about 6-7 minutes. At first, they will sink to the bottom of the pot, then gradually rise to the surface and float.

When they become light golden brown, transfer them to a wire rack to drain the excess oil.

Tip: Be careful to avoid burns, especially when placing the dough into the hot oil!

7) Serving Ganmodoki

Place Ganmodoki on a plate. Enjoy them as they are, or with soy sauce (or dashi shoyu), garnished with grated ginger if you prefer.

Tip: The best time to enjoy Ganmodoki is fresh from the pot when the inside is still quite hot, so be careful to avoid burning yourself.

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya