Ganmo Modoki Japanese cooking recipe

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30 ounces waterpacked tofu
2 tablespoons grated carrots
2 tablespoons onions or scallions or leeks or gingerroot, diced
2 tablespoons diced mushrooms
2 tablespoons green peas, see note
2 tablespoons sunflower seeds or peanuts or chopped nuts
2 tablespoons roasted sesame seeds or poppy seeds, see note
2 tablespoons raisins
3/4 teaspoon salt

1Use the peas with Ganmo balls. Sesame and poppy seed may be ground or whole.
2You squeeze this tofu as well as pressing. First press the tofu. Then place at center of large dry dishtowel and gather to form sack. Twist closed and squeeze tofu firmly. Knead it 2 to 3 minutes to expel as much water as possible. Squeeze lightly enough so that no tofu penetrates the sacke. Empty into bowl. This results in a mashed tofu that is slighly cohesive and resembles cottage cheese.
3Combine first 8 ingredients in shallow bowl. Mix well. Knead for 3 minutes. Add salt and knead for 3 more minutes. Dough should be smooth and hold together.
4Fill wok with 2 to 2 1/2 inches oil and heat to 300F Moisten palms owth oil and shape dough into 8 patties about 3 X 3 1/2 or 12 balls 1 1/2 inch.
5Deep fry for 4 to 6 minutes or until they float high in oil. Turn over and deep fry patties a bit more until they are crisp and golden brown. Drain on rack or paper towels. Sprinkle with shoyu if desired.
6Refrigerate in airtight container. Will keep 1 week. Frozen keeps indefinitely.

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