Recipes - Japanese

Mabo Don (Mabo Tofu Japanese Style)
R00592_Mabo-Don


The origins of mabo don traces back to the Sichuan province in China where they are known to produce fiery hot dishes that is tongue-numbing. In the last century, many Chinese restaurants mushroomed all over Japan and mabo don soon became a popular dish on the menu. The Japanese adaptation of mabo don is less spicy, sweeter and milder in taste.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese









Ingredients:

1 pack of firm tofu (cut in half lengthwise)
2 inch piece ginger (peeled and minced)
2 cloves garlic (peeled and minced)
3 scallions (white parts only, minced)
1 cup torigara stock (Japanese style chicken stock, can be substituted with chicken broth)
2 tbsp sake
2 tsp sugar
1 tbsp soy sauce
2 tbsp Sendai miso or other aged red miso
2 tbsp toasted sesame oil
1 tbsp water
1 tbsp katakuriko (potato starch for thickening)
1 tbsp Japanese rice vinegar
220g minced pork
2 tsp tobanjan (spicy bean paste)
6 cups cooked Japanese white rice
¼ coriander leaves (coarsely chopped, optional)
Sansho (can be substituted with black pepper)




Steps:
  1. Wash and cook the Japanese rice.
  2. Place the tofu slices on a work surface and lay a clean kitchen towel or cheesecloth over them, then place weight on top of the tofu such as a heavy plate to press out any excess liquid. Set aside for about 30 mins. Then, cut tofu into 3 cm cubes and set aside.
  3. In a bowl, mix together the ginger, garlic, and white parts of the scallion. Set aside.
  4. In another bowl, mix together the torigara stock, sake, sugar, soy sauce and miso. Set aside.
  5. In a smaller bowl, mix together 1 tbsp of the sesame oil, water, katakuriko and vinegar. Set aside.
  6. Heat the remaining 1 tbsp sesame oil in a large frying pan or wok over high heat. Fry ginger and garlic until aromatic, then add the pork, scallion mixture and the tobanjan. Cook for about 2 mins. Use a fork to break up the minced pork and stir the ingredients. Add the liquid mixture. When the liquid comes to a boil, reduce the heat to medium.
  7. Add the tofu and cook for 3 mins. Add the katakuriko mixture and stir through to thicken the dish. Cook for another 30 secs.
  8. Divide the cooked rice among 4 bowls and spoon the tofu over. Garnish with the chopped coriander and season with sansho to taste.

Tip: Omit the tobanjan (spicy bean paste) so kids can enjoy this dish too!


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Mabo Don (Mabo Tofu Japanese Style)

Mabo Don (Mabo Tofu Japanese Style)

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The origins of mabo don traces back to the Sichuan province in China where they are known to produce fiery hot dishes that is tongue-numbing. In the last century, many Chinese restaurants mushroomed all over Japan and mabo don soon became a popular dish on the menu. The Japanese adaptation of mabo don is less spicy, sweeter and milder in taste.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese
Ingredients

1 pack of firm tofu (cut in half lengthwise)
2 inch piece ginger (peeled and minced)
2 cloves garlic (peeled and minced)
3 scallions (white parts only, minced)
1 cup torigara stock (Japanese style chicken stock, can be substituted with chicken broth)
2 tbsp sake
2 tsp sugar
1 tbsp soy sauce
2 tbsp Sendai miso or other aged red miso
2 tbsp toasted sesame oil
1 tbsp water
1 tbsp katakuriko (potato starch for thickening)
1 tbsp Japanese rice vinegar
220g minced pork
2 tsp tobanjan (spicy bean paste)
6 cups cooked Japanese white rice
¼ coriander leaves (coarsely chopped, optional)
Sansho (can be substituted with black pepper)

Instructions
  1. Wash and cook the Japanese rice.
  2. Place the tofu slices on a work surface and lay a clean kitchen towel or cheesecloth over them, then place weight on top of the tofu such as a heavy plate to press out any excess liquid. Set aside for about 30 mins. Then, cut tofu into 3 cm cubes and set aside.
  3. In a bowl, mix together the ginger, garlic, and white parts of the scallion. Set aside.
  4. In another bowl, mix together the torigara stock, sake, sugar, soy sauce and miso. Set aside.
  5. In a smaller bowl, mix together 1 tbsp of the sesame oil, water, katakuriko and vinegar. Set aside.
  6. Heat the remaining 1 tbsp sesame oil in a large frying pan or wok over high heat. Fry ginger and garlic until aromatic, then add the pork, scallion mixture and the tobanjan. Cook for about 2 mins. Use a fork to break up the minced pork and stir the ingredients. Add the liquid mixture. When the liquid comes to a boil, reduce the heat to medium.
  7. Add the tofu and cook for 3 mins. Add the katakuriko mixture and stir through to thicken the dish. Cook for another 30 secs.
  8. Divide the cooked rice among 4 bowls and spoon the tofu over. Garnish with the chopped coriander and season with sansho to taste.

Tip: Omit the tobanjan (spicy bean paste) so kids can enjoy this dish too!

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