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Simmered Ganmodoki (Fried Tofu Patties)
Serves 2 · About 25 min (5 min of this is just letting it sit with the heat off)
Ganmodoki simmered in a sweet dashi broth, served with komatsuna. The broth bursts out when you bite.
① Rinse the oil off the ganmodoki→② Cut the komatsuna→③ Simmer in the broth→④ Add the komatsuna→⑤ Turn off the heat and let sit
What to buy
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Rinse the oil off the ganmodoki
- Put about 1 L water in a pot and bring to a boil
- Put a colander in the sink and lay the ganmodoki in it
- Pour the boiling water over the top and bottom of the ganmodoki (the oil on the surface comes off, so the flavor soaks in more easily)
How to tell it's doneBoth sides of the ganmodoki got hot water, and the surface is no longer shiny.
Be carefulBoiling water splashes, so hold the pot firmly with both hands and pour slowly, close to the colander.
2
Cut the komatsuna
- Wash the dirt off the base of the komatsuna in a bowl of water
- On a cutting board, cut off the base and cut into 4 cm lengths
How to tell it's doneNo dirt is left at the base, and it is all cut to about the same length.
3
Simmer the ganmodoki in the broth
- In a pot, put 300 ml water, 1 tsp dashi granules, 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin, 1 tbsp sake and 1/2 tbsp sugar, and put over medium heat
- When it boils, add the ganmodoki
- Cut aluminum foil into a circle a little smaller than the pot, and lay it right on top of the ganmodoki (a drop lid)
- Simmer on medium-low heat for 10 minutes. After 5 minutes, turn the ganmodoki over once
How to tell it's doneThe ganmodoki are puffed up, and the cut edges have turned brown. The broth has gone down to about half.
4
Add the komatsuna and simmer
- Take off the foil and put the komatsuna in the open space in the pot
- Simmer 2 minutes, spooning the broth over with a ladle
How to tell it's doneThe komatsuna stems are soft and bright green.
5
Turn off the heat, let sit, and serve
- Turn off the heat and let sit as is for 5 minutes (the flavor soaks in as it cools)
- Put the ganmodoki and komatsuna in bowls and pour the broth over
ReadyWhen you press a ganmodoki with chopsticks, broth seeps out from inside.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The flavor has not soaked inYou skipped rinsing off the oil, or the rest time was short. Next time, rinse off the oil in step 1 and let sit 10 minutes in step 5.
Too saltyThe broth boiled down too much. Next time, use the drop lid and keep it on medium-low heat. This time, add 2 tbsp water and warm it up again.
The komatsuna is brownishIt is overcooked. Next time, add it last and simmer only 2 minutes.
The ganmodoki fell apartYou boiled it hard on high heat. Next time, use medium-low heat and turn them over gently.
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