Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, super quick japanese-style mapo tofu with atsuage. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Great recipe for Super Quick Japanese-Style Mapo Tofu with Atsuage. I won some Hondashi dashi stock granules to try out. Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings.
Super Quick Japanese-Style Mapo Tofu with Atsuage is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Super Quick Japanese-Style Mapo Tofu with Atsuage is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have super quick japanese-style mapo tofu with atsuage using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Super Quick Japanese-Style Mapo Tofu with Atsuage:
- Make ready 1 block Atsuage
- Make ready 80 grams Ground meat
- Take 1/2 tsp Doubanjiang (chili broad bean paste)
- Prepare 1 1/2 to 2 teaspoons each Garlic, ginger
- Make ready 200 ml Water
- Take 1 tbsp Cooking sake
- Prepare 1 tsp ● Dashi stock granules (I used Hondashi)
- Make ready 2 tsp ● Soy sauce
- Get 1 1/2 tsp ● Sugar
- Take 1 Powdered sansho, chopped green onions, sesame seeds
- Prepare 1 Katakuriko
- Prepare 1 Red chili pepper
Recipe by Raby This is why I make the Japanese style mapo tofu, which is less spicy and has a touch of sweetness. The sweetness comes from mirin and sugar, while the addition of miso boosts the flavour and lowers the heat from the spicy chili bean sauce. Mapo Tofu - A Quick Dinner Solution. Directions: Drain the tofu, then place the tofu on a paper towel and wrap it loosely with the paper towel.
Steps to make Super Quick Japanese-Style Mapo Tofu with Atsuage:
- Pour hot water over the atsuage to remove excess oil, and cut into cubes. Pour a little oil into a thick pan or frying pan and fry the ground meat.
- Add the ginger, garlic and doubanjiang. If you like it spicy, add red chili pepper. Stir-fry the ingredients, add the sake and water, and bring to a boil.
- Skim off any scum, and add the ● ingredients and atsuage. Bring to a boil again, and slightly thicken the sauce with katakuriko.
- Add a pinch of dashi stock granules to finish. This will add more flavor. Serve it on a plate, scatter with chopped green onions and sesame seeds, sprinkle with powdered sansho, and enjoy.
Wrap the tofu in a kitchen paper and let it stand to drain. MaPo Tofu is a popular meal that simmers tofu in a spicy sauce, usually with minced meat. While the traditional dish has classic "numbing" spiciness, we turn the heat down but keep all the mouthwatering flavors with aromatics, ground pork, and chili-garlic, soy, and Chinese black bean sauce. Served with a side of fluffy rice and wok-fried. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.
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