Ganmodoki or Hiryouzu are tofu fritters or balls with vegetables often found as one of the ingredients for oden Japanese hotpot dish.
They are crispy on the outside and soft inside. They are mostly bound with egg but I’m going to let you into a Japanese secret to help you bind them together.
First you will need a block of firm tofu mashed with something like a rolling pin or pestle. Then for the secret ingredient. In japan they normally use a Japanese yam but I could not find this in the UK so I used something else that had just as a sticky texture ( taro potato ). As it’s a starch it will help to bind all your ingredients together. Chop off the outer skin and grate three small taro with a Japanese ginger grater.
Add this to your mashed tofu,then add your vegetables. I used grated carrot,chopped green onion,diced shiitake,chopped hijiki and some grated ginger.
See below ( the white in the middle is the taro )
Then to a bowl add some starch (I use potato starch from Hokkaido)
Take a heaped tablespoon of the mixture and form into a ball in some plastic wrap then add this to your bowl with the starch and roll it around until covered. Do this until all the mixture has gone.
Heat some oil and a few at a time fry your tofu balls until golden on the outside. And they are done. These balls are sometimes referred to as flying dragons head.
You can then add them to a hot Dashi Stock with sautéed mushrooms like I have done below and serve with rice.
Or as part of a meal below I have added some hot chilli sauce.
I think you will find these quite versatile.