|Posted on November 7, 2009 at 5:07 AM|
We are approaching yuzu season. This aromatic citrus is a bit pricy at about $1 or $2 for a tiny fruit, and at the moment, I can only find green unripe yuzus.The ripe yellow, mini-grapefruit shape beauties should come out soon though. You can still use the green Yuzus in the same way as the yellow ones. A little zest adds lovely fragrance to the food, and to the hand that holds it. Yuzu is a nice brightener for gammadoki, tofu fritters. Gammodoki is a tofu based, vegetarian fritter.
These fritters are fried at a low temperature of 250 degrees F. If you deep fry it in higher temperatures, it will brown faster but you will end up with cold tofu inside so keep an eye on the thermometer. To this tofu mixture, I added edamame and shitake mushroom, which gives the bland tofu a lot more flavor. Other possible fillings are chopped carrots, ginko nuts, lotus root, hijiki seaweed, black sesame seeds, chopeed shrimp, squid, octopus. Make sure these vegetables and seafood don't exceed forty percent of tofu, or it will not hold together in the oil very well. Gamodoki's other name is Hiryozu, Flying Dragon's head, and as in its name, I find the best way to eat it is piping hot with soysauce and yuzu or lemon; it makes a nice appetizer. Ganmodoki is a popuar ingredient in braised dishes and Nabe, Japanese Hot Pots. Prepare the ganmodoki a few days ahead of time, and have them ready to throw in your hot pot! And don't forget the yuzu. You can add yuzu rinds into the hot pot or enjoy the cooked hot pot ingredients with a squeeze of yuzu.
Serves 4 - about 12 tofu balls
1 firm tofu, about 14 oz
1 Tbsp flour
1/2 tsp salt
1/2 cup edamame, shelled
4 shiitake mushrooms, finely chopped
4 cups of vegetable oil for deep frying
Garnish - Yuzu wedges (if you can't find yuzu, use lemon or lime)
2 teaspoons of grated ginger
Soysauce for the table.
Wrap tofu with a clean cloth or paper towels and put it on a cutting board. Place another cutting board or plate on top of the tofu to press out the water, about 20 minutes. Put tofu, egg, salt and flour in the food processor. Process to make a paste. Add the edamame and shitake mushrooms.
In a cast iron pan, heat oil to 250-275F. With slightly wet or oiled (use vegetable oil) hands, make tofu balls the size of a golf balls. The oil or water prevents the tofu mixture from sticking to your hands. You should be able to make about a dozen. Slowly drop the tofu balls into the heated oil. Deep fry the tofu balls slowly until they are golden. Drain well on paper towels or newspaper. Serve them with yuzu or lemon weges, grated ginger and Soysauce on the side.
Wrap the tofu in a clean cloth or paper towels. Place a cutting
on top to press out water.
Deep fry the tofu balls at around 250F-275F until golden.
Do not put too many balls in the oil.
Remove excess oil with newspaper or paper towels
Serve with yuzu wedges, grated ginger and soy sauce.