Pan Fried Tofu (Ganmodoki) with Mackerel & Beans

A great snack for the kids or nibbles for the adults.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Tofu 1
Tinned mackerel 1/2
Patty:
Egg (beaten) 1
Single cream 1 tbsp
Potato starch 2-2.5 tbsp
Light brown sugar 2 tsp
Salt 1/3 tsp
Edamame beans or green beans 20g
Toasted sesame seeds 1 tsp
Salad leaves as required
Radishes 4-5
Ginger (grated) a little
Tempura sauce (see below) as required

Method

1
Microwave the tofu for 1 minute. Turn it over and microwave for another minute. Sandwich it between two plates to remove the moisture.
2
Finely chop or grate the radishes. Make the tempura sauce in a separate bowl by mixing soy sauce, mirin and dashi stock to a ratio of 1:1:4.
3
Put the tofu into a bowl and crush well.
4
Add all the patty ingredients and mix well. Add the mackerel flakes, chopped beans and toasted sesame seeds and mix well.
5
Wet your palms and scoop 1 tbsp of the mixture from Step 4 and make into flat oval patties.
6
Put some oil in a large frying pan and fry the patties on medium heat on both sides until nicely browned.
7
Arrange the salad leaves on a serving dish and put the fried patties on top. Garnish with the grated ginger and radish and serve alongside the tempura sauce.

Tips & Note

Pan Fried Tofu (Ganmodoki) with Mackerel & Beans

A great snack for the kids or nibbles for the adults.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Tofu 1
Tinned mackerel 1/2
Patty:
Egg (beaten) 1
Single cream 1 tbsp
Potato starch 2-2.5 tbsp
Light brown sugar 2 tsp
Salt 1/3 tsp
Edamame beans or green beans 20g
Toasted sesame seeds 1 tsp
Salad leaves as required
Radishes 4-5
Ginger (grated) a little
Tempura sauce (see below) as required

Pan Fried Tofu (Ganmodoki) with Mackerel & Beans

Recipe ID :809 Posted on 23 JUN 2015

Serves 2

Prep 10min
Cook 10min
views 3,787
printed 162

saved 0

A great snack for the kids or nibbles for the adults.

Share

Ingredients

Print Ingredients Email Ingredients
1
1/2
1
1 tbsp
2-2.5 tbsp
2 tsp
1/3 tsp
20g
1 tsp
as required
4-5
a little
as required

Method

Prep
10min
Cook
10min
1
Microwave the tofu for 1 minute. Turn it over and microwave for another minute. Sandwich it between two plates to remove the moisture.
2
Finely chop or grate the radishes. Make the tempura sauce in a separate bowl by mixing soy sauce, mirin and dashi stock to a ratio of 1:1:4.
3
Put the tofu into a bowl and crush well.
4
Add all the patty ingredients and mix well. Add the mackerel flakes, chopped beans and toasted sesame seeds and mix well.
5
Wet your palms and scoop 1 tbsp of the mixture from Step 4 and make into flat oval patties.
6
Put some oil in a large frying pan and fry the patties on medium heat on both sides until nicely browned.
7
Arrange the salad leaves on a serving dish and put the fried patties on top. Garnish with the grated ginger and radish and serve alongside the tempura sauce.
PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
The sourness will get your appetite going.
Sprats, Rice flour, Salt & pepper, Vegetable oil for frying, Carrot, Celery, Seasonings:, Soy sauce, Vinegar, Light brown sugar, Curry powder
PRO
A great snack for the kids or nibbles for the adults.
Tofu, Tinned mackerel, Patty:, Egg (beaten), Single cream, Potato starch, Light brown sugar, Salt, Edamame beans or green beans, Toasted sesame seeds, Salad leaves, Radishes, Ginger (grated), Tempura sauce (see below)
PRO
Works well for breakfast, lunch, supper or dinner...
Tinned chickpeas, Onion , Garlic, Bacon, Baby spinach, White wine, Light soy sauce, Salt & pepper
PRO
Make ordinary fish fingers into a more exciting dish.
Fish fingers (shop bought), ●Garlic, ●Ginger, ●Spring onions, Chinese leaves bunch, Mushrooms, Carrot, Mange tout, Chicken stock cube, ◎Light soy sauce, ◎Sake, ◎Pepper, ◎Potato starch or cornflour, ◎Sesame oil
PRO
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
PRO
Cinnamon and mint gives this dish a wonderful flavour.
Mussels, White wine, Rice, Olive oil, Pine nuts, Garlic, Cinnamon, Light brown sugar, Sea salt, Dried mint
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
Add some smoked mackerel into this delicious cucumber and wakame seaweed pickle.
Smoked mackerel fillets, Cucumber, Dried wakame seaweed, Dried chilli, Ginger, ▼Rice vinegar, ▼Sugar, ▼Concentrated noodle broth (mentsuyu), ▼Dashi granules (hondashi), ▼Sesame oil, Sesame seeds
Tobuchan
HOME
A lovely refreshing dish when it's hot and summery.
Seabass fillets, Aubergine (large), Pickled plum (umeboshi) , Dashi stock, Mirin, Honey, Potato starch or cornflour, Grated ginger
Rose Wine
PRO
Use tinned kipper fillets to make this tasty rice dish.
Tinned kippers in sunflower oil, Eggs, Onion, Spring onions, Dashi stock, Soy sauce, Mirin, Cooked rice
Just put everything in one frying pan and cook for a quick and tasty dish!
Beef , Tofu (firm), Leek, Chestnut mushrooms (medium), Konjac potato noodles (optional), Chinese leaf (or bok choy leaf), Seasonings:, Granulated sugar, Soy sauce, Mirin, Sake or white wine, Dashi stock granules, Hot water
KitchenCIB
HOME
Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!
Hijiki seaweed (dried), Cucumber, Pickled plum (umeboshi), Sesame oil, Japanese soup stock powder, Salt, Toasted sesame seeds
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME