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Mapo tofu | Ginza Yamanobe-san's recipe transcription

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Ginza Yamanobe

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Ingredients

Silken tofu : 400g
Rice oil : 2 tablespoons
mixed meat : 150g
Tianmian sauce : 2 tsp
soy sauce : 1 tsp
Doubanjiang : 1.5 tbsp
Douchi sauce : 1 tablespoon
Chinese soup : 160g
Liquor : 1 tsp
Green onions : 15g
Leaf garlic (green onion can be used as a substitute) : 15g
Water-soluble potato starch : 2 tablespoons
Sansho : a little
Chili Oil : 25g
Sansho oil : 20g

Time required

20minutes

Procedure

1) Preparation 01:29
Cut the tofu into diced pieces and put it in hot water. Finely chop the green onions and finely chop the leaf garlic. When the tofu is in the state of yudofu, drain the water.
2) Make meat miso 05:06
Add rice bran oil and fry the minced meat over medium heat. When it's cooked, add Tianmian sauce and mix. Turn off the heat, add soy sauce, add doubanjiang, and heat again to fry. When the scent of doubanjiang comes out, add soybean soybeans and fry without burning.
3) Finish 08:36
Add Chinese soup, add tofu when it comes to a boil, mix gently from the bottom, add sake and simmer for about 1 minute. Add green onions and leaf garlic and mix gently, then turn off the heat. Add water-soluble potato starch and mix gently. When it is mixed, turn on the heat and shake the pot without mixing too much, and add the Japanese pepper oil, chili oil, and Japanese pepper.

Point

The tofu may be cotton tofu, or half of cotton and half of silk. You can cut it in any size you like.
When you heat the tofu, excess water will come out, the taste will be well absorbed, and the tofu itself will be delicious, so be sure to boil it.
Leaf garlic may be replaced with garlic sprouts or garlic.
Since various types of oil are added, it looks a lot, but if you add it firmly, the taste and richness will come out, so do not reduce the amount.
The Chinese soup may be solid.
Adding several types of Japanese pepper will make it even more delicious.