4gdried hijiki seaweedor 2g other dried seaweed, ensure gluten-free
60gfresh shiitake mushrooms
¼onion
120gpotatoes
500gfirm tofu
2tablespoonstoasted sesame seeds
Oilfor frying
Seasoning
2tablespoonsgluten-free soy sauce
2pinchessalt
2tablespoonsgluten-free mirinsee note
1tablespoonpotato starch or cornflour
Garnish
50gdaikonwhite radish or purple radish, grated
10gfresh gingergrated
Gluten-free soy sauce
Instructions
Peel the carrot and cut into thin matchsticks. Rehydrate the seaweed according to the packet instructions and drain by squeezing between your hands. Cut the shiitake mushrooms into thin strips. Cut the onion into thin slices. Peel and grate the potatoes. In a blender or using a stick blender, blend the tofu completely until you get a paste. Put the tofu, vegetables, seaweed, sesame seeds and seasoning ingredients in a mixing bowl. Shape ten balls with your hands (lightly oil your hands to prevent the mixture from sticking to your fingers).
Pour frying oil into a frying pan deep enough to immerse the balls. Heat the oil to 160°C. Fry the ganmodoki for 6 to 7 minutes, until they are nicely golden. Drain and then serve immediately with daikon, grated ginger and soy sauce.
Notes
MIRIN - Always check the ingredients when purchasing mirin as many Supermarket brands contain gluten. In Australia, Spiral Foods produce gluten-free mirin. At the time of publication (12/4/24) it was out of stock at Woolworths, but could be purchased online.TIP - Fried ganmodoki can be stored in a zip-lock bag in the freezer for a few weeks. They are also delicious in oden, a popular Japanese fish cake stew.