Grow with Yakult

Tofu Patty ‘Ganmodoki’ with Daikon Sauce and Soba Noodles

Inspired by Shojin Ryori, a type of food served in Japanese temples – this delicious vegetarian patty goes superbly well with soba noodles in a kombu and tsuyu sauce.


Dashi (Stock)

  • 600ml Water
  • 5g Kombu, dried, 2-3 pieces
  • 2-3 Shiitake mushrooms, dried
  • Alternatively use a Dashi stock or powder

Tsuyu Sauce

  • 40ml Soy sauce
  • 40ml Mirin
  • 100ml Dashi
  • 10cm Daikon, grated

Tofu Patties

  • 300g Firm tofu
  • 50g Carrots
  • 1tbsp Dried hijiki
  • 40g Edamame
  • 1 Egg
  • 2-3 Shiitake mushrooms (from the dashi)
  • 2 tbsp Cornflour or cassava flour
  • 1½ tbsp White miso
  • 1tsp Soy sauce
  • 1tsp Mirin
  • 1tbsp Toasted sesame seeds
  • 500ml Vegetable oil


  • 150g Soba noodles, dried


  • 1tbsp Chives, chopped
  • Seven spice powder, Nanami Togarashi
  • Toasted sesame seeds

Method – Serves 2

Dashi Stock

  • Wipe the Kombu with a cloth. The Kombu shouldn’t be washed, only wiped clean.
  • Rinse the Shiitake mushrooms. Put 1 litre of water in a pan and soak the Kombu and mushrooms for at least 30 minutes. Don’t drain or throw away the liquid, this will become the dashi stock.
  • Squeeze out the mushrooms that have been soaking. Remove them from the water. Set them to one side. Leave the kombu in the water.
  • Heat the water up on a medium heat. As the water comes to a boil, turn off the heat and take out the Kombu.

Tsuyu Sauce

  • Put the soy sauce, mirin and dashi into a pan and bring to a boil.
  • When it starts boiling, remove from the heat.
  • Pour the sauce into a sauce plate
  • Grate the daikon and set to one side.

Tofu Patties

  • Soak the hijiki in a bowl of cold water for 15 minutes.
  • Wrap the tofu in kitchen paper and gently squeeze to remove the excess water.
  • Do the same for the shiitake mushrooms reserved from making the dashi. Slice them thinly.
  • Strain the soaked hijiki, ready for use.
  • Chop the carrots into small matchstick size pieces.
  • Add the carrots, hijiki, mushrooms and edamame together in a bowl.
  • To this mixture, add a beaten egg, flour, miso, soy sauce, mirin, sesame seeds. Mix together by hand to bind the ingredients together.
  • Form the combined mixture into small patties. This recipe will make around 8.
  • Heat up the oil in a deep frying pan and shallow fry the patties for 3 minutes each, or until golden brown. Remove once ready to a plate with a paper towel.

Soba Noodles

  • Bring a big pot of water to the boil. Add in the soba noodles, cook for 4-5 minutes
  • When ready, drain the water and rinse them under cold water to stop them from cooking further. Leave them to one side in the colander.

Plating and Serving

  • Place the noodles into a serving bowl. Top with a heaped tablespoon of the grated Daikon from the Tsuyu sauce and 3-4 Ganmodoki patties.
  • Then pour over the Tsuyu sauce first, using around 2-3 tablespoons per bowl. Top up the bowl with a portion of the stock, to make a light soup.
  • Serve with Japanese seven spice powder, chopped chives and toasted sesame seeds.

Yuki’s Tips

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