Rich flavored with Japanese miso
Classic-style donabe (medium)
- 1 tablespoon sesame oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 knob ginger, minced (about 1 tablespoon total)
- 6 to 8 oz (180 to 240 g) ground pork
- 1 to 1 1/2 teaspoons Chinese hot bean paste ("doubanjiang")
- 1 1/2 tablespoons Hatcho miso (can substitute with red miso)
- 1 tablespoon red miso
- 1 teaspoon raw brown sugar
- 3 tablespoons Chinese rice wine or sake
- 1 cup (240 ml) Japanese chicken stock ("tori dashi") (can substitute with instant Asian chicken stock)
- 2 packages medium-firm or soft tofu (28-ounce/800 g total), drained of excess moisture and cut into cubes
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
- a pinch of salt, if necessary
- ½ tablespoon potato starch ("katakuriko")
- 1 tablespoon water
- some minced scallion
- ground sansho (mountain pepper)
- Heat 1 tablespoon of the sesame oil in the donabe over medium-heat. Add the shallot, garlic, and ginger, and sauté until fragrant (about 1 minute).
- Add the pork and continue to sauté until the meat becomes crumbly and almost cooked through.
- Push the meat to one side and add the doubanjiang paste to the open side of the donabe. Stir the dobanjan until fragrant before stirring together with the meat.
- Add both kinds of the miso and sugar, and stir until the ingredients are well blended with the meat.
- Deglaze with the Chinese rice wine, and simmer for a few minutes. Add the stock and tofu. Increase the heat to medium-high. As soon as the stock starts to boil, turn down the heat to medium-low. Cover with lid, and simmer for a few minutes.
- Add the soy sauce and ground pepper. Stir and coarsely break the tofu with a spatula. Adjust the seasoning with a pinch of salt, if necessary.
Coarsely break the tofu cubes with a wooden spatula for even smoother texture near the end.
- In a small cup, dissolve the potato starch in water, and drizzle into the donabe. Stir gently.
- Turn off the heat and sprinkle some minced scallion and sansho pepper. Serve immediately.
- Hatcho miso is extra dark and gives additional rich flavor to the dish. But, if you don’t have it, you can make it only with red miso.
- This dish is traditionally served with plain rice. You can even pour Mabo Tofu over the rice to make a rice bowl dish. (It’s called "Mabo Don".)
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml