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1 day 7 hours 45 min

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Ganmodoki (Deep Fried Tofu Balls)

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Ingredients (Serves 4)
*2 cakes cotton tofu (firm tofu)
*2 shiitake mushrooms
*1/4 carrot
*1/2 bamboo shoot
*1/2 bunch mitsuba trefoil (or watercress, mange-tout)
*1-2 tsp sake
*2 tsp light soy sauce (or regular soy sauce)
*Sugar to taste
*Salt to taste
*1 tbsp flour

1 Drain the tofu well. Wrap it in kitchen paper. Press the tofu to remove excess water.

2 Cut the shiitake mushrooms in half and thinly slice them.

3 Slice the carrot into slivers.

4 Slice the bamboo into slivers.

5 Chop the mitsuba. If you can't get mitsuba, you can use watercress instead.

6 Break the drained tofu up into the bowl.

7 Add sake, soy sauce, sugar, salt and flour to the bowl and mix well.

8 Heat the vegetable oil in a pan.

9 Add the vegetables and mix with your hands and knead it.

10 Make small patties about 2 cm thick and put them on parchment.

11 Deep fry the tofu patties in oil. Drop them in the hot oil. They're finished when they float to the surface and are light brown in colour.

Serve with soy sauce and grated ginger.

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