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