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Mabodofu
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Otoko no tame no ryouri no ki sou
| 400 g | tofu |
| 200 g | ground pork |
| 1 heaped tbsp | salad oil |
| 1 - 1 1/2 tsp | toban djan, (chili bean paste, can be replaced by crushed chili pepper) |
| 1 tsp | finely chopped garlic |
| 1 tsp | finely chopped ginger root |
| 3 tbsp | chopped green onion |
| 1 tsp | sesame oil |
| A: | |
| 2 - 2 1/2 tbsp | miso |
| 1 1/2 tbsp | soy sauce |
| 2 tbsp | sake |
| 1 - 1 1/2 tbsp | sugar |
| 2/3 cup | water |
| a little | gara soup no moto, (Chinese chicken bouillon) |
| Diluted maizena: | |
| 1 tbsp | maizena |
| 2 tbsp | water |
1. Wrap the tofu in paper towel and heat in microwave oven 3 min. 30 s to remove some of the water. Cool. Cut in 2cm cubes.
2. Mix ingredients A.
3. Cook over medium heat in a little oil the toubanjan, add garlic and ginger, without letting them burn.
4. Over high heat, add the minced meat and separate it with the back of a laddle. When hard to separate, add a little bit of sake.
5. When the meat is cooked, add the green onion and cook. Add ingredients A. Mix well over high heat.
6. When it starts boiling, add the tofu.
7. When it boils again, tilt the skillet and add in two to three times the diluted maizena in the soup.
8. To finish, add the sesame oil and serve with Japanese rice.
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