Your Japanese Kitchen - 2012/03/26 - Mapo Tofu

Japanese-Style Mapo Tofu

Ingredients (Serves 4)
*2 blocks (about 700g) silken tofu
*200g ground pork and beef mixed
*1/4 Japanese leek
*1 knob ginger
*1 clove garlic
*2 to 3 red chili peppers, chopped
*2 tbsp vegetable oil
*1 1/2 cups / 300ml dashi stock
*4 to 5 tbsp soy sauce
*2 tbsp mirin sweet cooking sake
*1 tbsp sugar
*1-1 1/2 tbsp each of potato starch and water
*sesame oil
*Japanese sansho pepper

1. Wrap the tofu in a kitchen paper and let it stand to drain. Meanwhile, chop the Japanese leek, ginger and garlic finely.

2. Cut the tofu into 2cm square pieces and boil them in a salted hot water for 1 to 2 minutes, then drain.

3. Combine the dashi, soy sauce, mirin and sugar in a pan and bring it to a boil. Keep it warm until you use later.

4. Dissolve the potato starch in the water.

5. Heat a little oil in a frying pan and add the leek, ginger and garlic. When the aroma comes out, add the ground meat and fry..

6. Add the dashi mixture and when it comes to a boil, thicken the sauce with the potato starch mixture.

7. Add the tofu and mix lightly. Then add the chopped chili, sansho pepper and sesame oil.

RecipesTop
Simmered String Beans

Ingredients (Serves 4)
*400g string beans
*2 cups / 400ml dashi stock
*5 tbsp soy sauce
*2 tbsp sugar
*2 tbsp mirin sweet cooking sake
*pinch of salt

1. Remove the strings and cut them in half.

2. Bring some water to a boil, add a little salt and boil the beans for 2 minutes.

3. Drain and chill it well under the cold running water. Drain well.

4. Combine the dashi, soy sauce, sugar and mirin in a pan, and turn on the heat.

5. When it comes to a boil, add the beans. Place a drop-lid on and simmer for about 10minutes on medium heat.

6. Turn the heat off and let the flavor soak in.

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