Scallop and Edamame Ganmodoki

Ganmodoki is crushed tofu that has been mixed with vegetables and other ingredients, then deep-fried. This recipe calls for umami-rich scallops and colorful edamame. Give it a try!

Scallop and Edamame Ganmodoki
Photographed by Takashi Yoshida

Recipe by
Yukiko Seo




Beans & Tofu



Calorie count is per piece.
Excludes time needed to drain the tofu.

Ingredients ( 10 pieces)

  • 1 block momendofu (300 g)
  • 1 can scallops (small) (70 g)
  • 100 g edamame (unshelled)
  • Ginger (grated), as desired
  • Japanese mustard, as desired
  • Wasabi paste, as desired
  • Salt
  • 2 tbsp potato starch
  • Vegetable oil
  • Soy sauce, as needed



Wrap the tofu in cheesecloth or paper towels. Sandwich it between two flat surfaces such as a cutting board or tray, and place three 8 cm wide bowls or a dish weighing about 500 g on top. Press for about 20 minutes to remove excess water.



Drain and break up the canned scallops. Retain 1 tbsp of the liquid.


Parboil the edamame in lightly salted boiling water. Shell and remove the thin membrane.


Place the drained tofu in a bowl and crumble it up with your hands. Add the scallops, the retained liquid, edamame, potato starch and 1/2 tsp of salt. Mix together and divide into 10 equal portions. Shape each into 7 cm wide rounds.


There's no need to overmix. Just give a few big stirs.


Pour vegetable oil into a frying pan to a height of 2-3 cm. Heat to 170 degrees Celsius and deep fry the tofu rounds for 3-4 minutes until crisp and golden brown. Use cooking chopsticks to turn them over once or twice, but be careful as they crumble easily.


Plate up and serve with soy sauce mixed with grated ginger, Japanese mustard or wasabi to taste.


Also delicious as is without any sauce on the side. They can easily be reheated in a toaster oven. Leftovers can be simmered in dashi.