Original Sichuan Hanten-Style Mapo Tofu
Main · Chinese25 min(Prep 10 min + Cook 15 min) · 350 kcal per serving · 2 servings · Normal
A recipe that recreates the traditional flavor of Akasaka Sichuan Hanten using ingredients from the supermarket. The key points for the best flavor are thoroughly frying the ground pork until the moisture is gone, and parboiling the tofu beforehand.
Instructions
- Cut the tofu into bite-sized pieces so it can stand up to the sauce's flavor. Keep the cut tofu soaked in water until just before use to preserve its flavor.
- Heat salad oil in a frying pan and fry the ground pork over medium-high to high heat. The key is to fry it thoroughly until the moisture is gone and the fat turns clear.
- Add sake, soy sauce, and tianmianjiang to the meat and mix well to make the meat sauce (zhajiang). Remove it and set aside in a bowl.
- Add a little more oil to the frying pan and slowly fry the doubanjiang, crushed douchi, and ichimi togarashi over low heat to bring out their aroma and color.
- Add water and return an appropriate amount of the meat sauce made earlier to create the base soup.
- In a separate pot, bring water to a boil, add a pinch of salt, and parboil the tofu. Once the tofu is warmed through and jiggly, drain the water.
- Add the parboiled tofu to the base soup and adjust the flavor with sake and soy sauce.
- Add the finely chopped green onion and garlic leaves, if using.
- Turn off the heat once, then add the water-dissolved potato starch a little at a time, gently stirring to thicken.
- Heat thoroughly over high heat to cook through the potato starch, then finish by adding chili oil for aroma and color.
- Plate and finish with a generous sprinkle of freshly ground Sichuan pepper to taste.
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