Simple Way to Prepare Ultimate Super Quick Japanese-Style Mapo Tofu with Atsuage

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

Super Quick Japanese-Style Mapo Tofu with Atsuage is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Super Quick Japanese-Style Mapo Tofu with Atsuage is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

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

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

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.

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