Ingredients with Measurements:
- 1 cup of tofu
- 1/2 cup of carrots, grated
- 1/2 cup of shiitake mushrooms, chopped
- 1/4 cup of green onions, chopped
- 1/4 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/4 cup of ice-cold water
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large bowl, crumble the tofu and add grated carrots, chopped shiitake mushrooms, and green onions. Mix well.
2. Add cornstarch, all-purpose flour, salt, and pepper to the bowl. Mix until well combined.
3. Gradually add ice-cold water to the mixture, stirring constantly until the batter is smooth and thick.
4. Heat vegetable oil in a deep fryer or a deep pot over medium-high heat until it reaches 375°F.
5. Using a spoon, drop the batter into the hot oil, making sure not to overcrowd the pot. Fry until golden brown, about 2-3 minutes.
6. Using a slotted spoon or spider strainer, remove the ganmodoki tempura from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Repeat the process until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 18g
Dietary fiber: 2g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- You can substitute shiitake mushrooms with other types of mushrooms.
- Instead of green onions, you can use chives or scallions.
Variations:
- You can add other vegetables to the mixture, such as zucchini, bell peppers, or spinach.
- You can add spices to the batter, such as garlic powder, cumin, or paprika.
Tips and tricks:
- Make sure the oil is hot enough before frying the ganmodoki tempura to ensure a crispy texture.
- Don't overcrowd the pot when frying to avoid the temperature dropping and the tempura becoming soggy.
- Serve the ganmodoki tempura immediately after frying to enjoy it at its best.
Storage instructions:
You can store the ganmodoki tempura in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ganmodoki tempura, place it in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the ganmodoki tempura on a platter lined with lettuce leaves and garnish with sesame seeds and chopped green onions.
Garnishes:
Sesame seeds, chopped green onions, or cilantro.
Pairings:
Ganmodoki tempura goes well with soy sauce, ponzu sauce, or sweet chili sauce.
Suggested side dishes:
Miso soup, steamed rice, or stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the ganmodoki tempura is too oily, drain it well on a paper towel-lined plate.
Food safety advice:
- Make sure the oil is hot enough to avoid undercooked tempura.
- Use a slotted spoon or spider strainer to remove the tempura from the oil to avoid burns.
Food history:
Ganmodoki is a traditional Japanese dish made from tofu and vegetables. It is often used as a meat substitute in vegetarian and vegan cuisine.
Flavor profiles:
Ganmodoki tempura has a crispy texture on the outside and a soft and savory filling on the inside. It has a mild and slightly sweet flavor with hints of umami from the shiitake mushrooms.
Serving suggestions:
Serve the ganmodoki tempura as an appetizer or a side dish with your favorite dipping sauce.
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Region: Japanese