飛龍頭
Hiryōzu
Tofu Fritters
English Interpretation
Drain tofu well and mash it. Finely chop carrot, burdock, ginkgo nut, and the like, and mix in. Season with salt and soy sauce. Form into rounds and deep-fry in oil. Fry until browned and cooked through.
原文 · Original (1782)
豆腐をよく水切りし、擂り潰すべし。人参、牛蒡、銀杏などを細かく刻みて加へ、塩、醤油にて味付けるべし。丸く握りて油にて揚げるべし。焦げ色ついて中まで火の通るまで揚ぐべし。
Transliteration
Tōfu wo yoku mizukiri shi, suri-tsubussu beshi. Ninjin, gobō, ginkō nado wo komakakunikizu mi kirite kuwahe, shio, shōyu nite ajitsuke ru beshi. Maruku nigiri te abura nite ageru beshi. Kogeiroku tsuitte naka made hi no tōru made agugu beshi.
Notes & Annotations
Hiryōzu (飛龍頭, also written 飛竜頭) is believed to derive from the Portuguese 'filhós' (fritters). Also called ganmodoki (がんもどき, 'mock goose') in the Kantō region. This is the informal/kusa version; see recipe No. 68 for the formal kaku-hiryōzu.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Well-pressed
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carrot 人参 ¼ smallFinely diced
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burdock root 牛蒡 ¼ rootFinely diced
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ginkgo nut 銀杏 20 nutsDiced
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hijiki seaweed ひじき 1 tablespoonFinely chopped
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sesame seeds 胡麻 1 tablespoonWhite or black
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salt 塩 1 teaspoon
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soy sauce 醤油 ½ tablespoon
Method
Serves 4–6 (makes about 12 fritters)
1. Press firm tofu very well. Crumble and mash until you have a fine paste.
2. Dice ¼ carrot, ¼ burdock root, and about 20 ginkgo nuts into fine pieces (2–3 mm).
3. In a bowl, combine the mashed tofu, diced vegetables, 1 tablespoon finely chopped hijiki seaweed, 1 teaspoon salt, ½ tablespoon soy sauce, and 1 tablespoon sesame seeds.
4. Mix well. Refrigerate for 15 minutes to help the mixture hold together.
5. Pinch off a piece about the size of a walnut and roll gently between your palms to form a smooth ball.
6. Heat 3 cm of vegetable oil in a pot to 160°C (320°F).
7. Gently slide each fritter into the oil. Fry for 4–5 minutes, turning once, until deep golden brown.
8. Drain on paper towels. Serve warm or at room temperature with a light dipping sauce of soy and dashi.
Hiryōzu (literally 'flying dragon's head') comes from the Portuguese 'filhós' and is the informal version of what the Kantō calls ganmodoki ('mock goose'). The fritters are hearty, textured, and hold well for several days in a cool place.
1. Press firm tofu very well. Crumble and mash until you have a fine paste.
2. Dice ¼ carrot, ¼ burdock root, and about 20 ginkgo nuts into fine pieces (2–3 mm).
3. In a bowl, combine the mashed tofu, diced vegetables, 1 tablespoon finely chopped hijiki seaweed, 1 teaspoon salt, ½ tablespoon soy sauce, and 1 tablespoon sesame seeds.
4. Mix well. Refrigerate for 15 minutes to help the mixture hold together.
5. Pinch off a piece about the size of a walnut and roll gently between your palms to form a smooth ball.
6. Heat 3 cm of vegetable oil in a pot to 160°C (320°F).
7. Gently slide each fritter into the oil. Fry for 4–5 minutes, turning once, until deep golden brown.
8. Drain on paper towels. Serve warm or at room temperature with a light dipping sauce of soy and dashi.
Hiryōzu (literally 'flying dragon's head') comes from the Portuguese 'filhós' and is the informal version of what the Kantō calls ganmodoki ('mock goose'). The fritters are hearty, textured, and hold well for several days in a cool place.