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


Ganmodoki to daikon no nimono / deep-fried tofu patties and daikon radish in broth

One of my ultimate comfort foods in cool seasons. Soft and fluffy ganmodoki and juicy daikon are simmered, cooled, allowed to rest and then reheated for a deep, mild flavor.


(Serves 4)

15-20 cm daikon radish
8 ganmodoki deep-fried tofu patties
7-8 cm square kombu kelp + 1000 cc water (kobu dashi; soak kombu kelp in water)
800-1000 cc katsuo dashi
150 cc sake
2 tsp salt
1 tbsp soy sauce
Karashi mustard (mixed with water and served as condiment, not in photo)


Soak kombu in water. This can be done in a bowl, measuring cup or the pot to be used for cooking.


Cut daikon into 6-8 (2.5 cm thick rounds).
Skin, and thinly remove edges, and make a crisscross in the center of one side.

Boil until tender in plenty of "rice water," either the water used to rinse rice or water containing a few dozen grains of rice (or leftover steamed rice).

When a skewer smoothly goes in daikon, remove from heat, and change water.


Meanwhile, prep-boil ganmodoki.
If they are homemade or not greasy, pouring over plenty of boiling water is usually sufficient.


Heat up kobu dashi. Put daikon, sake and ganmodoki.
Pour katsuo dashi to cover daikon and ganmodoki.

Add salt, cover, and simmer for 1 hour.

Add dashi or water as necessary to ensure broth covers solid ingredients.


Add soy sauce, cover, and simmer another 30 minutes.

At this point, flavor should be somewhat weak. Remove from heat and cool.


Ideally, let cool completely, then reheat and adjust flavor by adding soy sauce as necessary.

Serve hot with karashi mustard.

  • Both daikon and ganmodoki take on their full flavor during the last reheating process.
  • Daikon surface becomes wrinkled and somewhat hard if not covered by broth while simmering.
  • Preparation through Process 5 can be done a day in advance. Keep refrigerated until reheating.
  • Daikon does not get very tender if put directly in broth. Prep-boiling with rice rinse water, rice grains or leftover steamed rice makes daikon soft.
  • Removing the edges of daikon rounds is optional. It ensures that rounds stay intact when cooking in broth.
  • Making a crisscross on one side of daikon rounds helps them absorb flavor. This is not necessary if daikon is thinly cut.
  • Remove kombu when dashi boils for a more refined flavor. I usually keep it in the broth until the very end.
  • The salt content is basically the same as that of sea water (approx. 3%). If you are not using kosher salt (3 g/tsp), adjust the amount accordingly (kosher salt is lighter than other salt; 2 tsp of other salt may result in a very salty taste).
  • If you can only find ganmodoki in vacuum packs at the store, then make your own. Homemade ganmodoki makes this dish taste thousands of times better. (Recipes: Basic ganmodoki; ganmodoki with prawns and lily bulbs)

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