Ganmodoki with Scallops and Edamame
Tofu fritters bursting with the umami flavor of scallops!
Photographed by Takashi Yoshida
Beans & Tofu
Calorie count is per piece.
Excludes time needed to drain the tofu.
Ingredients (Pieces 10)
- 1 block momendofu (300 g)
- 1 can scallops (small) (70 g)
- 100 g edamame (unshelled)
- Grated ginger, as desired
- Japanese mustard, as desired
- Wasabi paste, as desired
- 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 chopping board or tray and place three 8 cm wide bowls or a dish weighing about 500 g on top to press for 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. Shape each into a 7 cm wide disc.
There's no need to thoroughly combine the ingredients. Just stir everything together a few times.
Pour vegetable oil into a frying pan to a height of 2-3 cm. Heat to 170 degrees Celsius and deep fry the fritters for 3-4 minutes until golden brown and crisp. Use cooking chopsticks to turn them over once or twice, but be careful as they crumble easily.
Plate up and dig in. They're delicious as is, but you might like to try them with soy sauce mixed with ginger, mustard or wasabi.
You can heat them up in a toaster oven. If there are any left over, you can simmer them in a dashi-based soup.