Japanese-Style White Mapo Tofu

Cut the tofu into 2 cm cubes.

Score the leek accordion-style and finely mince it.

Roughly chop the mitsuba.

Bring water to a boil in a pot, add a pinch of salt, and gently boil the tofu cubes for about 5 minutes to release water.

Heat oil in a frying pan and saute the ground chicken with salt and pepper until it changes color.

Add the minced leek and saute briefly until fragrant.

Add water, granular dashi, light soy sauce, and mirin and bring to a simmer.

Drain the boiled tofu and add it to the broth, simmer briefly, then season with yuzu kosho for heat.

Take the pan off the heat, add the potato starch slurry gradually while stirring, then return to heat to thicken.

Bring back to a boil to bind the slurry properly and prevent it from separating later.

Plate and top with mitsuba and grated yuzu peel if desired.