Emi Kazuko, Yasuko Fukuoka

Home-made gammodoki

Preparation info
  • Makes about

    twelve

    balls
    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Plain soft tofu is transformed into a more substantial dish with added konbu and carrots. Konbu and hijiki can be substituted with shredded green beans.

Ingredients

  • 1 standard firm (cotton) tofu
  • 5 x 2.5 cm/2 x 1 in piece of konbu or

Method

  1. Wrap a tofu cake in kitchen paper and place on a chopping board. Place a large plate upside down on top. Put a weight on it and leave it to press for about 1 hour until all the excess water has drained out.
  2. Meanwhile soak the konbu or hijiki in tepid water for 30 minutes, then drain and chop roughly into 1-2