00:10Everyone, it's Yudo from UsashiRecipes.com and today I'm going to show you a delicious
00:15fusion dish called Mabou Dofu. It originated from Sichuan in China but the Japanese version
00:22is mauda and contains things like miso paste and sake. Let's start with the ingredients.
00:28For two portions you'll need 100 grams of pork mince, a pinch of sawn pepper, half a finely
00:35diced onion, one and half tablespoons of sake, one teaspoon of soy sauce, half tablespoon
00:42of miso paste, one tablespoon of vegetable oil or sesame oil, half tablespoons of Chinese
00:51chili bean paste called tobanjan, one teaspoon of garlic paste, 200 milliliters of chicken
00:58stock, 300 grams of firm tofu, half tablespoons of oyster sauce, one teaspoon of black pepper,
01:09two tablespoons of cold water mixed with two teaspoons of cornstarch to make a slurry, two
01:16teaspoons of chili oil, 30 grams of finely chopped spring onion, a pinch of dried chili flakes
01:24and two portions of cooked rice for serving. So I'm going to start by heating a pan or wok
01:32or medium once it's hot, add the pork mince. I don't use any oil at this point because the
01:38pork has enough fat already. Season it with a sprinkle of salt and pepper. At this point,
01:45we're just gonna fry until it's browned. Pork is always used for this dish rather than chicken
01:52or beef. The fat in the pork just adds great flavour to the dish overall. If you're interested
01:57in making a vegetarian or vegan version, check out my marble nasu recipe for some ideas on
02:04substitute ingredients. I've put the link in the description. Once it looks like this, you
02:11can add the onion and fry those together until the onion is softened slightly.
02:22Now I'm gonna flavour this with half teaspoon of sake, half teaspoon of soy sauce and half
02:28tablespoon of miso paste. Mix them thoroughly until they're well incorporated. You might have
02:35realised that these quantities are less than what I stated earlier in the ingredients list.
02:41Well, first, we're flavouring the pork and then later we'll flavour the sauce with more
02:47sake and soy sauce. Basically, we add the same ingredients at different times in the cooking
02:53process to direct the flavour to different parts of the dish.
02:59Once the flavours are mixed in, push everything to one side and add a drizzle of sesame oil,
03:05half tablespoon of toban jam and one teaspoon of garlic paste.
03:16Fry them a little until you can smell the aroma and then mix them in with the pork.
03:23Toban jam is a type of spicy siichan chili bean paste. I don't recommend substituting or skipping this
03:30ingredient if you can help it as it really makes the dish. You should be able to find it easily
03:36in
03:36Chinese or Asian supermarkets. Okay, next, add 200ml of chicken stock and tofu then allow it to come to a
03:47boil.
03:48I personally like using slightly firmer tofu as it doesn't fall apart when cooking and the
03:54presentation looks nicer but you can use soft or silken tofu if you prefer the texture.
04:01Marble tofu is basically the Japanese version of Chinese marble tofu. This dish is a family favourite
04:08in Japan. It's quick to make and taste so good because the Japanese one is quite mild. It's even
04:13enjoyed by kids and served in school lunch as well. Once it's boiling, add half tablespoon of oyster sauce,
04:21one tablespoon of sake, half teaspoon of soy sauce and a sprinkling of black pepper to flavour the sauce.
04:30Give it a mix and reduce the heat a little, allowing it to simmer until it's reduced by about half.
04:38We don't want it to be too soupy for this dish.
04:45Once it's reduced, I'm adding the celery made from 2 tablespoons of water mixed with 2 teaspoons of corn
04:52starch. This is gonna thicken it up and make it glossy. It will also stick to the top for better.
05:03Just keep simmering until it reaches the desired thickness. This looks about good to me, so finally
05:10drizzle some chilli oil over the top. Add as much or as little as you like, depending on your spicy
05:17tolerance.
05:21Finally, we're gonna dish up. I recommend serving it with rice and putting it straight in a bowl
05:27and I'll have rice on the side, but you can put them on the same plate or even make marble
05:33tofu donburi if you like.
05:35Sprinkle it with chopped spring onions and chilli threads for decoration and flavour.
05:41And there you have it, one of Japan's favourite fusion dishes, marble tofu.
05:46Thanks so much for watching. If you enjoyed this recipe, make sure to hit like and if you want to
05:51learn
05:52more about Japanese cooking, be sure to subscribe to my channel. I'm always working on new recipes to share
05:58with you. Hope to see you in the next video. Thanks again.
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