Recipe of Ultimate Super Quick Japanese-Style Mapo Tofu with Atsuage

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, super quick japanese-style mapo tofu with atsuage. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Super Quick Japanese-Style Mapo Tofu with Atsuage is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Super Quick Japanese-Style Mapo Tofu with Atsuage is something which I have loved my entire life.

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.

To begin with this particular recipe, we have to first 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:

1. Get 1 block Atsuage
2. Take 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. Make ready 200 ml Water
6. Take 1 tbsp Cooking sake
7. Prepare 1 tsp ● Dashi stock granules (I used Hondashi)
8. Get 2 tsp ● Soy sauce
9. Take 1 1/2 tsp ● Sugar
10. Get 1 Powdered sansho, chopped green onions, sesame seeds
11. Get 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.

Instructions 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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