Simple Way to Prepare Favorite Japanese-Style Mapo Dofu with Atsuage

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Super Quick Homemade Japanese-Style Mapo Dofu with Atsuage. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese-Style Mapo Dofu with Atsuage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Mapo Dofu with Atsuage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese-Style Mapo Dofu with Atsuage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Japanese-Style Mapo Dofu with Atsuage using 9 ingredients and 5 steps. Here is how you can achieve that.

I had an idea to substitute tofu in mapo dofu for atsuage for a delicious dish. ※The packs that I used for this recipe contained 2 blocks of atsuage. So I used 4 blocks in total. 1 block measured approx. 7 x 9 cm. Recipe by Raby

Ingredients and spices that need to be Make ready to make Japanese-Style Mapo Dofu with Atsuage:

1. 2 packs Atsuage
2. 150 grams Minced pork
3. 100 grams Chinese chives (or green onions)
4. 1 knob Ginger
5. 2 tbsp Soy sauce
6. 1 1/2 tbsp Sugar
7. 1 tbsp Sake
8. 200 ml Dashi stock
9. 1 Katakuriko

Instructions to make to make Japanese-Style Mapo Dofu with Atsuage

1. Slice the atsuage into bite-sized pieces. Cut the Chinese chives into 1 cm long pieces. Finely chop the ginger.
2. Grease a frying pan with a small amount of vegetable oil (not listed) and stir-fry the ginger. Once the ginger is fragrant, add in the ground meat and cook on medium heat.
3. Once the meat is pale and crumbly, add the atsuage, dashi stock, soy sauce, sugar and, sake and turn the heat up to high. When the liquid boils, turn the heat back to medium. Simmer for 5 minutes, and occasionally stir.
4. Mix in the Chinese chives and katakuriko dissolved in water. Continue to stir while heating until your desired thickness.
5. Try pouring the mixture over rice for a "Mapo Bowl," which also tastes fantastic.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Speedy Japanese-Style Mapo Dofu with Atsuage. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!