How to Prepare Speedy Super Quick Japanese-Style Mapo Tofu with Atsuage

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, super quick japanese-style mapo tofu with atsuage. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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. Using atsuage makes this mapo tofu richer.

Super Quick Japanese-Style Mapo Tofu with Atsuage is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Super Quick Japanese-Style Mapo Tofu with Atsuage is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook super quick japanese-style mapo tofu with atsuage using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Super Quick Japanese-Style Mapo Tofu with Atsuage:

1. Get 1 block Atsuage
2. Prepare 80 grams Ground meat
3. Get 1/2 tsp Doubanjiang (chili broad bean paste)
4. Make ready 1 1/2 to 2 teaspoons each Garlic, ginger
5. Prepare 200 ml Water
6. Make ready 1 tbsp Cooking sake
7. Get 1 tsp ● Dashi stock granules (I used Hondashi)
8. Take 2 tsp ● Soy sauce
9. Get 1 1/2 tsp ● Sugar
10. Make ready 1 Powdered sansho, chopped green onions, sesame seeds
11. Prepare 1 Katakuriko
12. Get 1 Red chili pepper

What is Japanese Style Mapo Tofu? Mapo tofu is a popular Chinese dish that originated from Sichuan. It's a saucy dish made of key ingredients such as minced pork, soft tofu and spicy chili bean sauce (doubanjiang). Like other Sichuan dishes, it's usually too spicy for me.

Steps to make Super Quick Japanese-Style Mapo Tofu with Atsuage:

1. 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.
2. 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.
3. Skim off any scum, and add the ● ingredients and atsuage. Bring to a boil again, and slightly thicken the sauce with katakuriko.
4. 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.

It's a saucy dish made of key ingredients such as minced pork, soft tofu and spicy chili bean sauce (doubanjiang). Like other Sichuan dishes, it's usually too spicy for me. It's easy and simple Japanese style Mapo Tofu made with minimal ingredient. Mabo Tofu, spicy stir-fry bean curd with ground meat is widely known as Chinese cuisine. It's also very common homemade dish in Japan!

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