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1
Place the pressed momen tofu between two cutting boards with a heavy weight on top. Leave for a minimum of 45 minutes. The tofu is ready when no further liquid weeps from it and the block holds its compressed form without slumping.
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2
Mash the pressed tofu thoroughly until smooth, then pass it through a coarse strainer or squeeze it through a cloth to refine the texture. It should feel uniformly dry and paste-like, with no visible water pooling in the bowl.
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3
Grate the yamaimo on a fine-toothed grater to produce a viscous, slightly elastic paste. Combine it with the mashed tofu and mix until fully incorporated. This step is where the dish lives or dies: the grated yamaimo provides the binding starch that holds the fritter together during frying — without it the ganmodoki will collapse in the oil.
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4
Fold in the hijiki, carrot, ginkgo nuts, and sesame seeds, distributing them evenly through the tofu mixture. The mixture should be cohesive enough to be shaped without crumbling; if it sags or tears, the tofu was insufficiently pressed.
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5
Divide the mixture into equal portions and form into round patties approximately 6–7 cm in diameter. They should hold their shape cleanly on the board.
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6
Heat the oil to 170 °C. Lower the patties into the oil carefully. Fry until the exterior is a uniform deep gold and the surface feels set and lightly crisp when tapped with a skimmer — the interior will be cooked through. At 170 °C this balance is achieved without burning the outside before the centre sets.
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7
For oden service: transfer the fried ganmodoki to a simmering oden broth and maintain a gentle simmer for a minimum of 30 minutes. The fritter is ready when it has swelled slightly, yielded in texture, and the interior is fully imbued with broth character — it should offer almost no resistance when pierced.