Mabodon
Japan
meat
main course
medium
Stevan Paul
Ingredients for 4 persons
400 g long grain or basmati rice
2 onions
2 cloves of garlic
500 g Mett (German minced pork)
8 tbsp. oil
40 g fresh ginger
100 ml Tomami Japan
1-2 tsp. chilli sauce to taste
2 tsp. sugar
2 tsp. corn starch
400 g firm tofu
Some sprigs of cilantro
Instructions
1. Prepare the rice according to the instructions on the packet. Peel the onion and garlic and dice finely. Fry the minced pork, onions and garlic in a roasting pan or a large pan in
hot oil until light brown and grainy. „Chop“ the minced pork frequently with a spatula.
2. Peel the ginger, finely grate and add. Then add Tomami Japan with 500 ml of water and the chilli sauce. Stir in the sugar and bring to the boil.
3. Stir the corn starch with 2 tablespoons of water until smooth. Dice the tofu and add to the dish. Stir in the corn starch. Thicken for one minute without the lid. Drain the rice and add some salt. Serve the Mapo Tofu with the plucked coriander leaves and the rice.
One of the most popular bowl recipes in Japan is of Chinese origin. Mabodon
is inspired by a great classic from Sichuan cuisine: “Mapo Tofu” (also: Mapo Doufo, Ma Po tofu), tofu cubes served in a spicy minced meat sauce. What makes this dish so special is the mouthfeel resulting from the interaction of the main ingredients, as well as the really invigorating „spiciness“ of the original recipe.
Preparation time 25 minutes
