【Ingredients】 (2 servings)
Momen (firm) tofu……１ block (350ｇ (12.3oz)）
Ground pork……100g (3.5oz)
Garlic……1 clove (10g (.35oz))
Ginger……1 nodule (10g (.35oz)）
Dried or fresh shiitake……４
Chives……1/6 of a bunch (Chives (nira in Japanese) are sold in bunches)
Tobanjan (Chinese chili paste)……2/3tsp
Katakuri flour ……1tsp
【How to Make】
① Cut the tofu into 2cm (slightly less than 1 inch) cubes. Cut the garlic, ginger, and green onion into thin strips. Cut the chives into 1cm (slightly less than a half inch) lengths.
② Soak the dried shiitake in a generous amount of water. After they soften, remove the stems and slice the tops into thin strips. (If you’re using fresh shiitake, there’s no need for soaking; just remove the stems and cut the tops into thin strips.)
③ Heat the sesame oil in a frying pan. Fry the garlic and ginger until their aromas come out. Add the tobanjan to the frying pan and mix. Add the ground pork and fry until you get a crumbly texture.
④ Mix in the green onion and shiitake. Add a 1/4 cup of water. Once the mixture comes to a boil, add the tofu and shiokoji and give a few quick stirs.
⑤ Once the mixture comes to a boil again, add the chives. Let the mixture boil until the chives soften. While this is cooking, mix the katakuriko and water in a bowl. Once the chives have softened, add the katakuriko solution. This will thicken your mabodofu.
Recipe Developed by: Machiko Tateno
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