Recipe: Perfect Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu)

Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu). Light or visible light is electromagnetic radiation within the portion of the electromagnetic spectrum that can be perceived by the human eye. Light definition is - something that makes vision possible. How to use light in a sentence.

This property forms the basis of the fields of optics and optical communications and a myriad of related technologies, both mature and emerging. Technological applications based on the manipulations of light include lasers, holography, and fibre-optic telecommunications systems. In most everyday circumstances, the properties of light can be. You can cook Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu)

1. You need 2 of blocks Firm tofu.
2. It's 1 of one handful Dried hijiki seaweed.
3. You need 1/3 medium of Carrot.
4. Prepare 5 of Shiso leaves.
5. You need 40 grams of Shiitake mushrooms or jumbo oyster mushrooms.
6. Prepare 1 of Sesame seeds (optional).
7. Prepare 1 of ☆ Egg.
8. You need 3 tbsp of ☆ Katakuriko.
9. You need 2 tbsp of ☆ Sake.
10. It's 2 tsp of - 2 teaspoons ☆ Soy sauce.
11. You need 1 tsp of ☆ Salt.

Best Seller in Indoor String Lights. Light has designed a new signal processing-based platform to accommodate the specific perception needs of our customers and their unique applications. Share with us your use cases, and together we will tailor the right camera array to pair with the Light platform for an optimized perception solution. Over the centuries, our view of light has changed dramatically.

Light & Fluffy Homemade Ganmodoki (Deep-Fried Seasoned Tofu) instructions

1. Drain the tofu in a colander or place a weight on top to remove the excess water. Julienne the carrot thinly. Slice the shiso leaves into 2 cm widths. Slice the jumbo oyster mushrooms thinly..
2. Rinse the hijiki seaweed quickly. I used to soak the hijiki seaweed in water, but I realized that they rehydrate by being mixed with the tofu. I just rinse and mix with tofu now..
3. Mash the tofu until smooth with a whisk. Add the ☆ ingredients and mix well. Add all the remaining ingredients and mix well..
4. Grease your hands with vegetable oil (not listed in the ingredients) and shape the tofu mixture into 10 to 12 balls. Deep-fry them in oil heated over a medium heat..
5. Deep-fry them slowly to cook thoroughly until golden brown. Once the balls start to float to the surface, they are ready..
6. Serve with soy sauce and grated daikon radish These are the best while piping hot! Fluffy and soft! Healthy and tasty..
7. Make dashi dipping sauce by combining 150 ml of boiling water and a bit less than 1 teaspoon of dashi stock granules! It is juicy, fluffy, and tasty!! Garnish with chopped green onion..
8. There is a change to the recipe. I use 500-600 g of tofu and there is actually a big difference in the amount. Accordingly, I changed the amount of the ☆ soy sauce and ☆ salt. If you use 500 g of tofu, use less amount of them (e.g. 1/2 teaspoon of ☆ salt). Increase or reduce the amount of the seasonings according to the amount of the tofu you will use. You don't have to change the amount of the other ingredients, though..
9. Have a look at my blog. http://ameblo.jp/lesser-panda-opk/entry-10578960205.html.

The first real theories about light came from the ancient Greeks. Many of these theories sought to describe light as a ray-- a straight line moving from one point to another. Pythagoras, best known for the theorem of the right-angled triangle, proposed that vision resulted from light rays emerging from a person's eye and striking. If confirmed, it would be the first known light flare from a pair of colliding black holes. They're also the most energy-efficient type of bulb available.