Tofu rice bowl

Overview

We are used to eating the familiar Sichuan style Mapo Tofu, and thinking that maybe we could give ourselves a chance to change our taste, we thought of this Japanese home-cooked dish originating from Sichuan. Probably since I was a child, the world-famous Chinese Sichuan flavor has been deeply engraved in the bones of some Japanese dishes. Just like baking and desserts, the Japanese-style copy has a refreshing feeling. Although it lacks some of the spicy red oil and spicy Sichuan flavor, it is appropriately combined with the local Japanese seasoning system, and it has also become a good home-cooked taste that makes people want to try it. This is a complete quick dish, and the method required is not complicated. Just put some effort into the tofu. First, boil water, add two slices of ginger and salt, blanch the cubed tofu thoroughly, take it out and put it in cold water to cool. This will make it easier for the tofu to maintain a stable shape during the subsequent cooking process.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• fast food
• beef mince
• corn starch
• dried red pepper
• freshly ground black pepper
• garlic cloves
• green onion
• jiang rong
• kombu juice
• mirin
• sake
• sunflower oil
• wan tofu
• fine sugar
• ginger
• green onions
• salt
• soy sauce
• water
• white onion

Ingredients

Steps

1. 1 Ingredients • 150g ground beef (4 points fat and 6 points lean) • 1 boxed tofu • 1/4 cup brewed soy sauce • 1/4 cup kombu sauce (soup made with dried kombu) • 1 tsp fine sugar • 1 tbs sake (Japanese Sake) • 1 tbs mirin • 2 garlic cloves (larger ) • 1/2tsp minced ginger • 2 pieces of ginger (each piece is about 0.5mm) • 1/4 medium-sized white onion • 2 shallots • appropriate amount of green onions • 2 dried red peppers (remove seeds, squeeze out the air and soak in water for 10 minutes) • 1tsp corn starch • appropriate amount of salt • appropriate amount of freshly ground black pepper • appropriate amount of sunflower oil • appropriate amount of water

   

2. 2 Boil water, add two slices of ginger and salt, and blanch the cubed tofu.

   

3. 3 Take the tofu out and cool it in cold water. Because the tofu is hot, you can change the water once.

   

4. 4 Pour in the oil and preheat the pot to 60% heat. Add the green onions, minced ginger and garlic and stir-fry until fragrant.

   

5. 5 Add minced meat and stir-fry until slightly caramelized.

   

6. 6 Pour in the mirin and sake and wait until the alcohol evaporates completely.

   

7. 7 Then add soy sauce, kombu juice, black pepper, salt and dried red pepper cut into small circles, simmer briefly and taste.

   

8. 8 Finally, dissolve the cornstarch in a little cold water to thicken the sauce, and gently shake the pot to coat the sauce evenly.

   

9. 9 Combined with chopped green onions, pour it over steaming rice and enjoy.