がんもどき
がんもどき
noun
fried tofu fritter; ganmodoki
1.
fried tofu fritter
a Japanese food made from mashed tofu mixed with vegetables, then deep-fried
がんもどきを煮物に入れる。
I add ganmodoki to the simmered dish.
おでんにがんもどきは欠かせない。
Ganmodoki is essential in oden.
がんもどきは出汁を吸って、とても美味しくなる。
Ganmodoki absorbs the broth and becomes very delicious.
がんもどき is a traditional Japanese fried tofu ball, popular in simmered dishes.
KANJI:
- Can be written as 雁擬 but usually in hiragana
- 雁 (wild goose) + 擬き (imitation)
- Originally meant to imitate the taste of wild goose
SHORTENED FORM:
- Often called がんも for short
INGREDIENTS:
- Mashed 豆腐 (tofu)
- Mixed with vegetables like 人参, 牛蒡, 蓮根
- Sometimes includes 山芋 (mountain yam) as binder
- Deep-fried until golden
COMMON DISHES:
- おでん (oden hot pot)
- 煮物 (simmered dishes)
- 味噌汁 (miso soup)
PREPARATION TIP:
- Often blanched (油抜き) to remove excess oil before simmering
REGIONAL NAME:
- Called ひろうす or ひりょうず in the Kansai region