Ganmodoki (Japanese Fried Tofu Patties) がんもどき

1 medium-firm tofu (momen dofu) ( 14 oz, 397 g)

2.5 cm carrot (use the thick top part; 1 oz, 30 g)

3 to 4 shiitake mushrooms (medium)

30 g shelled edamame (about 3 Tbsp, cooked)

1 Tbsp dried hijiki seaweed ( 0.1 oz, 3 g; I used the small, soft “buds“ of the hijiki plant called mehijiki (芽ひじき); you can use the long, chewy “stems” called nagahijiki (長ひじき) as well)

1 large egg (50 g each w/o shell) (skip for vegan and substitute 1¾ oz, 50 g of mountain yam called nagaimo/yamaimo)

½ tsp Diamond Crystal kosher salt

2 Tbsp potato starch or cornstarch

Directions at justonecookbook.com

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