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1
Wrap the pressed momen-dofu in fresh kitchen towels and set it beneath a heavy cutting board for a minimum of 30 minutes. When lifted, the tofu holds its shape without weeping and the towels show no further moisture transfer. This is the essential preliminary: any remaining free water will prevent structure and frying integrity.
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2
Crumble the pressed tofu into a wide bowl. Add the julienned carrot, lotus root slices, burdock slivers, and drained hijiki. Pour in the beaten egg whites. Fold the mixture together with a light hand — do not work it further once the vegetables are evenly distributed. The mixture should feel cohesive but retain visible vegetable texture throughout; over-mixing produces a dense rather than light interior.
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3
Divide the mixture and shape into discs or balls of uniform size. Bring the oil to 170 °C and verify with a thermometer. This is where the dish lives or dies: at temperatures below 170 °C the cakes absorb oil and collapse; above it, the exterior burns before the interior sets. Lower each cake gently into the oil and fry without crowding until the exterior is an even, firm golden brown. Lift and drain on a rack.
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4
Combine the dashi, soy sauce, and mirin in a wide, shallow pan and bring to a gentle simmer. Lower the freshly fried ganmodoki into the broth in a single layer. Simmer for 20 to 30 minutes. The cakes will expand slightly as their porous structure draws in the broth; press one lightly with a finger — it should yield and release a bead of seasoned liquid, confirming full absorption.
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5
Serve the ganmodoki in warmed bowls with a ladle of the nimono broth. The exterior, once crisp, is now tender and deeply savoured; the interior remains light with distinct vegetable texture. Taste the broth from a spoon — it should carry the sweetness of mirin against the salt of soy without either dominating.