Steps

1. Double wrap Firm Tofu 1 block (300g) in paper towels and place in a heat-resistant container.
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2. Microwave on 600W for 3 minutes.
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3. After microwaving, remove paper towels, place the crumbled tofu in a colander, and drain the water.
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4. Sieve the drained tofu. This technique makes the texture fine and helps the ingredients bind together.
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5. Finely chop Shiitake Mushrooms 2 pcs (20g) and Carrot 1/4 pc (50g) into 2-3mm pieces. This helps everything bind together smoothly.
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6. In a bowl, combine the sieved tofu, Hijiki Seaweed 6g, the chopped shiitake mushrooms and carrots, and Egg 1 pc.
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7. Add Sugar 1 tsp, Salt 1/4 tsp, and Potato Starch 2 tbsp. Mix well until everything is uniformly combined.
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8. Pour about 5mm to 1cm of Vegetable Oil (for frying) into a frying pan and heat over medium heat.
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9. Scoop the mixture with a spoon or your hands and shape into flat, round patties about 5cm in diameter.
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10. Place the shaped ganmodoki into the hot frying pan and cook over medium heat until the bottoms are browned.
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11. Once the bottoms are browned, flip them over and pan-fry until evenly golden brown.
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12. Remove from the pan and drain excess oil. This method uses a small amount of oil, resulting in a healthier dish.
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13. Arrange on a plate.
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14. Serve with soy sauce or ponzu sauce, or your favorite condiments.
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