Japanese fried tofu patties get a serious boost of umami from the dashi-based broth in this Simmered Ganmodoki recipe. With store-bought or frozen homemade ganmodoki, you can put this light, satisfying dish on the table in just 35 minutes. {Vegan-Adaptable}
I’m always looking for nutritious, balanced, and tasty meals that I can get on the table quickly on a weeknight. One dish that fits the bill is Simmered Ganmodoki (boiled with Ganmodoki), or Japanese deep-fried tofu patties gently cooked in a simple yet savory broth.
As working parents with schedule-packed teenagers, we rely on meal-prep and freezer-friendly ingredients. Ganmodoki are readily available in Japanese markets; they are also easy to make from scratch and freeze for future meals like this! My whole family loves this light and savory dish. I hope you will give it a try, too!
What is Ganmodoki
Ganmodoki (ganmodoki) are deep-fried tofu patties originally invented as a dish in Japanese Buddhist vegan cuisine known as shojin ryori (shojin ryori). It was said to taste like goose and thus named both (goose) + modoki (pseudo). Fast forward to today, these delicious bean curd fritters are gaining popularity worldwide as a protein-rich food favored by vegetarians and vegans.
It all starts with a pack of medium-firm tofu (firm is too tough) that’s pressed, mashed, and mixed with colorful minced vegetables and seaweed. It binds together without cornstarch, using either beaten eggs or vegan mountain yam (nagaimo or yamaimo) that you peel and grate. The tofu mixture is formed into small patties, then deep-fried until golden brown.
You may have tried making my recipe for homemade ganmodoki. They taste so fresh and delicious made from scratch, with a pleasant texture that can’t be beat! You can read my Ganmodoki blog post to learn more about them.
Whether homemade or store-bought, these tofu patties are incredibly convenient and versatile, as they freeze well and are meal-prep friendly. Serve them hot dipped in a bowl of soy sauce with grated ginger or pack them in a bento lunchbox. They’re also a nutritious addition to killed (simmered foods) like Simmered Ganmodoki.
Why You’ll Love This Recipe
Cooked in an umami dashi-based broth, simmered ganmodoki is both light and satisfying. This recipe is:
- Quick — Ready in 35 minutes using store-bought or frozen homemade patties.
- Easy — Parboil the tofu patties and simmer in dashi broth. It couldn’t be simpler!
- Nutritious — They’re chock-full of protein, vegetables, and sea vegetables. I added minced carrots, edamame beans, shiitake mushrooms, and hijiki seaweed in my recipe. You could also use burdock root, lotus root, green beans, wood ear mushrooms, kombu strips, and black sesame seeds.
Ingredients for Simmered Ganmodoki
You’ll need tofu patties, Japanese soup stock, and a few pantry ingredients for the simmering broth:
- Ganmodoki: Buy them at a Japanese market or make them from scratch. I love using frozen homemade ganmodokiwhich you can cook directly from frozen without thawing first!
- Dashi: Japanese soup stock provides the umami backbone to this dish. Make standard Awase Dashi ahead of time, or use a convenient dashi packet to save time. You can substitute Vegan dashi for vegan/vegetarian. I don’t recommend dashi powder (see why below).
- Soy Sauce, Mirin, Sugar, and Salt: These pantry ingredients adds seasoning and balance to the broth. You only need about a pinch or tablespoon of each.
- Komatsuna: You need just 1 oz of this green vegetable to give the dish a pop of color and additional nutrients. If you can’t find it, substitute spinach, bok choy, or your favorite green vegetable.
How to Make Simmered Ganmodoki
- Blanch the komatsuna in boiling water. Cut it into bite-sized pieces to serve on the side later.
- Parboil the ganmodoki in the same water to remove the excess oil.
- Simmer the ganmodoki in the dashi and sugar, without the lid, for 15 minutes.
- Add the soy sauce and mirin to the broth. Simmer for 10 minutes.
- Turn off the heat. Serve immediately, or let them sit in the broth a while to absorb more flavor.
Substitution Tips and Variations
You can adapt this recipe to experiment with other ingredients as well.
- Any ingredient suitable for simmering will work here. For a protein-forward dish, try atsuage (deep-fried tofu), Japanese fish cakes and fish balls (worried paste) from an oden set, or even hard-boiled eggs. Plant-based options include daikon radish, konnyaku (konjac jelly cake), kombu, or mochi-filled fried tofu pouches.
- While I used komatsuna, you can choose any green vegetable that you like. Try another leafy green vegetable like spinach or bok choy. Depending on what’s in season, you could use green beans, snow peas, snap peas, asparagus, or broccoli florets. Make sure to blanch the vegetables until crisp-tender.
- Substitute lemon zest as a garnish if you don’t have yuzu zest.
Recipe Tips and Techniques
- Use really good dashi. I can’t stress this enough! Dashi is the key to the simmering broth’s delicious flavor, so good quality is crucial. You can make standard Awase Dashi (with kombu and katsuobushi) using a convenient dashi packet in 3 minutes or from scratch in 20 minutes. Vegans and vegetarians can make a shiitake and kombu Vegan dashi in 30 minutes. Dashi powder does not produce the quality of dashi needed and is unsuitable here.
- Prepare cold brew dashi in advance. Consider making cold brew dashi for great flavor and convenience. A long, gentle steeping time actually extracts the most flavor. The prep is super easy with mostly inactive time. Steep your batch of cold brew Vegan dashi and Awase Dashi on the counter for 2–3 hours in the summertime and 4–5 hours in the wintertime. It keeps for 3–5 days in the refrigerator, and you can use the leftover dashi in other recipes.
- Use the same boiling water to blanch the komatsuna and parboil the ganmodoki.
- Cool the ganmodoki in the broth. For deeper umami, turn off the heat after simmering and let it cool on the countertop. This allows the patties soak up the delicious dashi flavors!
How to Store
- To Refrigerate: Let cool completely. Keep it in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to a month. Do not freeze previously frozen ganmodoki.
- To Reheat. For the best results, gently reheat the leftover simmered ganmodoki on the stovetop or microwave, but do not overcook it.
What to Serve with Simmered Ganmodoki
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Simmered Ganmodoki
Japanese fried tofu patties get a serious boost of umami from the dashi-based broth in this Simmered Ganmodoki recipe. With store-bought or frozen homemade ganmodoki, you can put this light, satisfying dish on the table in just 35 minutes. {Vegan-Adaptable}
Ingredients
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Instructions
To Simmer the Ganmodoki
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In a pot (I used a 2.75-QT Staub round pot), combine 2 cups dashi (Japanese soup stock) and 1½ Tbsp sugar. Mix and set aside.
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In the same boiling water you used to blanch the komatsuna, parboil 8 ganmodoki (Japanese fried tofu patties) for 10–15 seconds to remove any excess oil. Tip: If you‘re using ganmodoki from the freezer, you can add them frozen without thawing first.
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Transfer the ganmodoki to the pot with the dashi using a fine-mesh strainer. Then, turn on the heat to medium and bring it to a simmer.
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Once simmering, skim the scum and foam from the surface. Simmer gently, uncovered, for 15 minutes.
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After 15 minutes, add 2 Tbsp soy sauce and 2 Tbsp mirin. Optionally, you can add 1 pinch Diamond Crystal kosher saltbut I didn‘t use any this time. Stir gently, then simmer for another 10 minutes. The Simmered Ganmodoki is now ready to serve. Alternatively, you can turn off the heat and let it cool on the countertop. Tip: Like other Japanese simmered foods (killed), letting this dish cool in the broth allows the savory dashi flavors to soak into the patties.
To Serve
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Serve the Simmered Ganmodoki hot in individual bowls. Reheat it if you let it cool in the previous step, but make sure not to overcook it.
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Ladle a small amount of the simmering broth into each bowl. Garnish with yuzu zest and the blanched komatsuna. Enjoy!
To Store
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You can keep the leftovers in an airtight container and store for 3 days in the refrigerator or for up to a month in the freezer. Do not freeze previously frozen ganmodoki. Reheat the leftovers before serving, but do not overcook it.
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