RECIPE: Marc Matsumoto's Ganmodoki

RECIPE: Marc Matsumoto's Ganmodoki

 

The consumption of animal products was banned in Japan for 1200 years, so there's a rich culinary tradition of plant-based meat substitutes. Ganmodoki literally means "imitation goose" in Japanese, and it's thought to have gotten its name from early versions of this dish having a similar texture to goose meat. These days, it's typically made with tofu loaded up with various ingredients, and I love packing it full of color, texture, and flavor so that each bite is a little different from the next. Of course, saying it tastes like goose meat is a stretch, but it's meaty and packed with umami, making it a satisfying source of protein, regardless of your dietary preferences. 

 

Makes 3 servings

Ingredients for Ganmodoki

  • 350g firm tofu
  • 1 tbsp potato starch
  • ½ tbsp Konbu Cha
  • ¼ tsp salt
  • 40g carrot, julienned
  • 50g shiitake mushrooms, finely diced
  • 50g shelled edamame
  • 2 tsp black sesame seeds

Ingredients for the sauce

  • 1 cup water
  • ½ tsp Konbu Cha
  • 2 tsp Marunaka’s Brewing Soy Sauce
  • 1 tsp Hateruma Kokuto Powder
  • 1 tsp potato starch
  • Grated ginger for garnish 

Instructions

  1. Crumble up the tofu into a clean cotton dishcloth. Gather up the corners and wring out as much liquid as you can.  
  2. Add the tofu to a bowl along with the potato starch, konbu cha, and salt. Use a spatula or potato masher to mash the mixture together until it's relatively smooth and free of lumps. 
  3. Add the carrots and mushrooms to a microwave-safe bowl, cover with a lid and pre-cook them in a microwave oven set at 800 watts for 2 minutes. 
  4. Preheat 2-inches of vegetable oil in a heavy-bottomed pot to 340 degrees F (170 C) and line a cooling rack with paper towels. 
  5. Add the cooked carrots and mushrooms along with the edamame and sesame seeds to the tofu and mix to combine. 
  6. Divide the mixture into 6 segments and then shape each into a round or oval patty that's about 3/4 of an inch thick. Smack each patty between your hands a few times to remove air pockets and ensure there are no cracks in the patties. 
  7. Deep fry the patties, flipping them over periodically until they're golden brown on both sides (~5-6 minutes). Transfer to the prepared rack to drain. 
  8. Add all of the sauce ingredients to a pot and stir to dissolve everything. Heat the mixture, constantly stirring until it comes to a rolling boil. 
  9. Serve the ganmodoki in a bowl, and pour the sauce on top. Garnish with grated ginger.

 

Recipe courtesy of our friend Marc Matsumoto of No Recipes

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