All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ganmodoki no mizore-an / deep-fried tofu patties with grated daikon radish sauce

Lightly flavored grated daikon radish sauce makes this dish extra warming on a cold day.


4 ganmodoki deep-fried tofu patties

For mizore-an sauce
2-3 cm daikon radish
120 cc dashi
2 1/8 tsp usukuchi soy sauce
1 tsp sake + 1 tsp mirin
2-3 tsp potato starch + water mixture

1 green onion
1 knob ginger


Boil water and pour over ganmodoki to get rid of extra oil; prep-boil if ganmodoki looks greasy.

(If using previously made ganmodoki)
Grill at high temperature or broil ganmodoki to heat and make surface somewhat crispy.


Grate daikon. Thinly slice green onion, and grate ginger.


Prepare mizore-an sauce.
In a pot, add all ingredients except for potato starch + water mixture, and bring to boil.

Gently squeeze out extra water from grated daikon (to the degree it is still moist), and add daikon to sauce.

Stir well.


Place ganmodoki on plate or bowl, pour over mizore-an sauce, and garnish with green onion and ginger.

Serve hot.

  • An means sauce for ankake, dishes served with thickened sauce. Mizore-an comes with grated daikon, which resembles mizore [lit. sleet], and it is often used with deep-fried or sauteed items.
  • Good ganmodoki is the key. Tofu shops make great ones if you live in Japan; you can also easily make you own (recipe for simple ganmodoki).

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