First the prep. Cut the carrot piece into fine julienne, chop the green part of the green onion finely, and soak the hijiki seaweed.
Mix the tofu and okara together in a bowl.
Add the carrot, green onion, hijiki and salt, and mix together.
Rub a little cooking oil* on your palms, and form the mixture into patties. They should be about the size of your palm.
(*cooking oil not listed in the ingredients.)
Deep fry the patties in 180℃ oil for about 5 to 6 minutes until golden brown.
Eat with grated daikon radish, grated ginger, and/or ponzu dipping sauce, or whatever you prefer.
Story Behind this Recipe
I made these ganmodoki using environmentally friendly and inexpensive okara!! Eating these freshly fried and piping hot will change all your preconceptions about ganmodoki.
You can make ganmodoki so easily this way because you can skip the bothersome step of pressing the water from the tofu!! They freeze well so it's a good idea to make a big batch and to keep them in stock.