Japanese Hiryozu and Ganmodoki: Fried Tofu Variations and Their Specific Logic

Ingredients

• 400 g firm tofu, pressed under weight for 30–60 minutes minimum to extract moisture
• 2 eggs, one per 200 g of pressed tofu
• Vegetable additions
• 60 g burdock (gobō), finely cut, briefly blanched to remove excess water
• 60 g carrot, finely cut, briefly blanched to remove excess water
• 60 g shiitake mushroom, finely cut, briefly blanched to remove excess water
• 1 strip kombu, finely cut or reconstituted and finely cut
• Flavouring
• 2 tbsp sesame seeds, whole or lightly crushed
• 2 tbsp soy sauce
• Frying
• 1 litre neutral frying oil, maintained at 170°C throughout frying
• For serving
• 500 ml dashi broth, for secondary simmering after frying
• 100 g daikon, finely grated, for dressing
• 2 tbsp soy sauce, for dressing at table

Method

1. 1
   Place the firm tofu on a clean board or plate. Set a weighted board or heavy pan on top and leave to press for a minimum of 30–60 minutes. The tofu is sufficiently pressed when a firm hand squeeze yields little further moisture and the block has visibly firmed and compacted.
2. 2
   Finely cut the burdock, carrot, mushroom, and kombu. Blanch the vegetable additions briefly in boiling water, then drain and press dry in a clean cloth. The vegetables are ready when no further water runs when pressed — residual moisture in these additions will disrupt texture during frying.
3. 3
   Mash the pressed tofu in a bowl until smooth and homogeneous. Add the eggs — one per 200 g of pressed tofu — and work them thoroughly into the tofu. Add the blanched vegetables, kombu, and sesame. Season with soy sauce and mix to a uniform mass. The mixture should hold its shape when pressed into a round patty and should feel firm, not sticky or loose — if the mixture runs or slumps, the tofu was insufficiently pressed or the egg ratio is excessive.
4. 4
   Bring the frying oil to 170°C and hold it there throughout. Shape the tofu mixture into rounds. Lower them carefully into the oil. Fry, turning once, until the exterior is a deep, even golden brown and the surface is crisp to the sound of tapping with a chopstick. At 170°C the exterior sets before oil penetration occurs; the interior cooks through before the crust darkens past golden.
5. 5
   Lift the fried rounds from the oil and drain briefly. Transfer to a pan of simmering dashi broth. Simmer gently until the fried exterior has softened and the rounds have absorbed the dashi character — the surface colour will deepen slightly and the patties will have swelled fractionally as the broth penetrates the compressed crust.
6. 6
   Serve the hiryozu or ganmodoki in shallow bowls with a measure of the dashi broth. Dress each portion with grated daikon and a small pour of soy sauce. The daikon should be freshly grated — its clean sharpness contrasts the mild, sesame-rich interior.