Louise Bremner wrote:
Ganmo (short for *gan-modoki*, meaning "fake goose")
^^^^^

Hey, this sounds good. I'm not going to make it, since I don't want
to deep-fry until I replace my cooker hood filter, and that's never
going to happen, but it sounds good

Press the tofu well to get rid of as much water as possible. (The
official way [...] strikes me as wasteful and fiddly--I just wrap it
in a bamboo sushi-rolling mat, put it on the rack over the sink, and
balance a couple of tins or something on top.)

Microwaving it helps to drive out water, as well.

Grind the tofu in a *suribachi* (Japanese pestle and mortar, if you
happen to have one handy, otherwise I suspect a food processor would do)
until it's creamy and free of lumps.

How does a Japanese pestle and mortar differ from other pestles and
mortars? (I always have trouble with the plural of that.) The one I
have is marble, about 10cm (4in) in diameter, and smooth inside. It
was the smallest of three available in the range.

Kake