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| Photo by bodhilens |
"Ganmodoki" means pseudo-goose in Japanese. I've heard that Japanese Buddhist monks invented it for poultry substitute. Traditionally it's deep-fried, but this oven-baked version turned out to be yummy and easier to make. Also, whoever first thought of mixing oyster sauce and Japanese mayonnaise is genius, I think. The sauce amazingly goes well with steamed broccoli and scrambled egg.
Ingredients for ganmodoki (for about 16 pieces):
1 large or 2 small packs of firm tofu (14 oz)
1/3 pack of dry "hijiki" seaweed
2 carrots
5 "shiitake" mushroom (or any other mushrooms)
5 "ao-jiso" leaves (green perilla) (or green onion)
1 egg
3 TBSP of "katakuriko" (potato starch)
1 TBSP of cooking rice wine (or any white cooking wine)
2 tsp of soy sauce
1/2 tsp of sea salt
Sesame oil (for brushing)
"Ponzu" (citrus soy sauce, for dipping)
Directions:
1. Strain water from tofu by wrapping it with a cotton cloth or paper towel and heating it in microwave for a few minutes.
2. Wash and soak hijiki in water, while grating carrots, chopping mushrooms and ao-jiso.
3. Squeeze water out of hijiki, and crush tofu.
4. Mix all and add seasonings (except for sesame oil). If the mixture is too loose, add more katakuriko until it clumps.
5. Preheat oven at 400F.
6. Line a baking sheet with parchment paper. Take 2 TBSP of the mixture, make a small patty, and put in on the paper. Brush all patties with sesame oil.
7. Bake for 20-30 minutes until the patties turn golden blown.
8. Serve ganmodoki with ponzu.
Ingredients for steamed broccoli and scrambled egg with oyster-mayonnaise sauce (for 2 people):
1/2 bunch of broccoli floret
1 egg
2 TBSP of oyster sauce
2 TBSP of Japanese mayonnaise
1-2 smidgens of stevia
Directions:
1. Cut broccoli floret into a bite size and steam them.
2. Make scrambled egg
3. Mix #1 and #2 with the seasonings.
