Ganmodoki Nimono: Crispy Tofu Fritter Stew

Ganmodoki nimono Directions

• Prepare Tofu Fritters
  Begin with 12 small store-bought ganmodoki (tofu fritters). Blanch them briefly in boiling water for 1-2 minutes to remove excess oil. This crucial step ensures the fritters will properly absorb the flavorful broth during simmering. Drain thoroughly and set aside.
• Create Flavorful Dashi Base
  Combine 400ml dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely. The balanced ratio of these ingredients creates the characteristic sweet-savory flavor of traditional Japanese simmered dishes.
• Simmer With Care
  Gently add the blanched ganmodoki to the simmering broth, arranging them in a single layer. Reduce heat to maintain a gentle simmer - vigorous boiling can cause the fritters to break apart. Place a drop lid (otoshibuta) on top of the ingredients, or use a piece of parchment paper cut to fit the pan. This technique ensures even cooking and flavor absorption.
• Cook To Perfection
  Simmer for approximately 10 minutes over medium-low heat. Occasionally spoon the broth over any exposed parts of the ganmodoki. The fritters will gradually darken as they absorb the flavorful broth, becoming golden brown and glossy.
• Rest For Flavor Development
  After simmering, remove from heat and let the ganmodoki remain in the cooking liquid with the lid on. Allow them to cool completely in the broth. This resting period is essential for flavor development - the longer they sit, the more the flavors will penetrate throughout the fritters.
• Serve With Elegance
  Transfer the ganmodoki and a small amount of the reduced cooking liquid to individual serving dishes. The fritters can be served at room temperature or gently reheated. For traditional presentation, garnish with a small piece of blanched spinach or a sprinkle of toasted sesame seeds.