Steps

1. Soak Dried Hijiki Seaweed 1 tbsp in water for 10 minutes to rehydrate.
   🕒 00:35
2. Wrap Firm Tofu 200g in double layers of paper towels, place in a microwave-safe container, and heat for 3 minutes at 600W to drain. Carefully remove the paper towels after heating and let cool. (Key Tip!) If you don't have a microwave, you can drain the tofu by placing a weight on it.
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3. Peel and finely chop Carrot 1/4 (50g) into 2-3mm cubes.
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4. Peel Lotus Root 150g and mince 1/3 of it.
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5. Grate the remaining 2/3 of the lotus root into a bowl with the drained tofu.
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6. Knead the grated lotus root and tofu by hand until the tofu is no longer distinguishable.
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7. Mix everything well, then add Salt 1/4 tsp, Sugar 1 tsp, and Potato Starch 2 tbsp and mix.
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8. Add the chopped carrot, minced lotus root, and drained hijiki to the bowl and mix until uniform.
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9. Heat a generous amount of oil in a frying pan over medium heat.
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10. Once the oil is hot, take portions of the mixed dough by hand, shape them into flat circles about 5cm in diameter, and place them in the frying pan. (Key Tip!) You can also make them your preferred size for easier eating.
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11. Cook until the bottom is browned.
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12. Once browned, flip and cook the other side.
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13. Remove when both sides are browned and drain excess oil.
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14. Arrange the ganmodoki on a plate after draining.
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15. They are delicious as is, but you can also serve with soy sauce or ponzu sauce if desired.
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