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Saturday, 2 January 2016

GOMMODOKI
Plain soft tofu is transformed into a more substantial dish with added konbu and carrots. Konbu and hijiki can be substituted with shredded green beans.


S.no
   INGREDIENT
QUANTITY
1.
Tofu
1
2.
Hijiki  
5 gm
3.
Carrot
¼
4.
Shitake mushrooms
2 dried
5.
Green beans
8
6.
Egg    
1
7.
Salt, shoyu, mirin

8. 
Sesame seed
1 tbsp


  


METHOD:-
   1.     Wrap a tofu cake in kitchen paper and place on a chopping board. Place a                      large plate on it and leave it  to press for about 1 hour until all  the excess water            has drained out.
  2.     Meanwhile soak the konbu or hijiki in tepid water for 30 minutes, the drain                    and chop roughly into 1-2 cm/1/2-3/4 in long shreds.
  3.     Cut the carrot, shitake and green beans into 1-2 cm in shreds.
  4.     Put the tofu in a suribachi  ( Japanese grinding bowl) or a food processor                        with the egg , a pinch of salt, and a dash each of shoyu and mirin. Grind or process        to a very smooth consistency.
 5.     Transfer the tofu mixture to a large bowl. Add all the vegetable shreds and sesame        seeds and mix well.
 6.     Heat the oil for frying in a deep frying pan to about 120c/250f. Spoon a heaped              tablespoonful of the tofu mixture on to your wet palm and mould into a small oval        shaped about 2 cm in thick
 7.     Place in the hot oil and deep fry for 2-3 minutes, or until both sides are a light                golden brown. Drain on kitchen paper. Repeat this process until all the mixture is          used up.
 8.     When all the tofu balls have been fried, reheat the oil to 170c/340f fry the balls              again to make them crisp. Serve hot as an appetizer or main course, accompanied          by some grated daikon with a little shoyu.

        Please write more about improvement on recipes Ravibcihmct@gmail.com


Regards 
Chef Ravi Rai