Name: Vegetarian Patties (Ganmodoki )
Cuisine: Japan
Ingredients: 1 teaspoon saké (rice wine); 2–3 teaspoons yama imo (glutinous yams), peeled and grated, or 1½–2 teaspoons egg white; 1½–2 cakes tōfu (soybean curd), about ¾ pound; ¼–⅓ cup very finely chopped vegetables; 2 tablespoons soy sauce; 2 tablespoons sugar; Vegetable oil for deep frying; 2 cups dashi (Basic Soup Stock) or 2 cups liquid from soaking mushrooms (or 1 cup of each, combined); Pinch of salt; ¼–½ teaspoon dry-roasted black sesame seeds

Preparation info

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

These bean curd-based patties are nutritious and economical, a standard dish on Japanese vegetarian menus. I think they are best simmered in a seasoned stock, though freshly fried the patties are delicious with just a bit of grated radish or ginger and a drop of soy sauce. Use whatever vegetables you have to mix with the bean curd. Try peeled carrot; peeled, soaked, and drained b