揚げない手作りがんもどき

Recipe No.55

How to cook Ganmodoki.

Ganmodoki

Total Time20 mins
Course: Side Dish
Keyword: Hijiki, Shiitake, Tofu
Servings: 4 people
Author: Ayana

Ingredients

  • 320 g tofu/豆腐
  • 6 g hijiki/ひじき/羊栖菜 (dried)
  • ½ carrot/にんじん/紅蘿蔔/红萝卜
  • 1 egg/卵/鷄蛋/鸡蛋
  • 4 pcs mushroom(shiitake)/しいたけ/香菇 (dried)
  • 4 Tbsp potatostarch/片栗粉/番薯澱粉/淀粉
  • ½ Tbsp sesame/ごま/芝麻 toasted
  • ½ tsp salt/塩/鹽
  • 1 tsp fish broth powder/粉末だし/木魚粉
  • ½ tsp sugar/砂糖/糖
  • sesame oil/ごま油/芝麻油 For frying

Instructions

  • Remove as much water as possible from tofu. Use kitchen paper or much better if you have cheese cloth to squeeze water out. One way is to microwave for 2 minutes with wrap and drain or pat dry once more.
  • Cut carrot into small and thin strips. You may also microwave it to soften a little.
  • If using dried hijiki and shitaake mushroom. Soak for atat least 10 minutes first. Drain and chop shitake finely.
  • Mix all the ingredients in a bowl and stir well until all ingredients are well incorporated. You may adjust the amount of flour or starch to achieve the right thickness to form a patty. Mold the mixture into patties with shapes you prefer.
  • And lastly put sesame oil in a heated pan and fry each side of patties until becomes golden brown.
  • Place the cooked patties on a plate with kitchen paper to absorb excess oil.

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