Ganmodoki is a deep-fried tofu dumpling often cooked in nimono (simmered dishes), such as oden. A variety of ingredients can be mixed in to make it your own.
- To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water.
- Place the tofu in a large bowl or a Suribachi grinding bowl and mash it with a masher or a Surikogi pestle until smooth.
- Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.
- Season with salt.
- Heat oil for deep-frying to 340-350 F.
- Put tofu in the oil, shaping into small ovals.
- Deep-fry tofu pieces until golden brown and drain well.
- Serve soy sauce and grated ginger on the side.