がんもどきGanmodoki are one of the numerous tofu based specialties that you can find in Japan. You wonder how many there are ? Oh, hundreds :
The Tofu Hyakuchin (豆腐百珍 Tōfu Hyakuchin?) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year.
And they had no romanesco then, so recipes like this were added later.
We can buy different types of ganmodoki in tofu shops, at markets and supermarkets and use them in many dishes. Making yours is easy.
Romanesco is beautiful. I’m never tired of watching it.
For the detailed recipe, see on the blog of the Gourmet that lives in Shizuoka. I simply changed the garnishing vegetables.
The stalks and leaves of the romanesco. I eat them too in soups or whatever. Here, I’ve cut thin sticks and steamed them. I’ve also steamed a few kabocha pumpkin sticks.
ヒジキHijiki seaweed. We can buy them fresh or dry. That doesn’t make a big difference. Add water to the dry ones, wait 10 minutes.
I pan-fried them.
Served with steamed romanesco, raw myoga, and shikwasa lime juice as a seasoning.
A nice plant based lunch.