It is common to find Chinese Cuisine all over Japan nowadays. Most of these dishes are originated from China but the Japanese has somehow changed to suit the taste of the locals, often by using some of their own Japanese ingredients and are mainly prepared based on Chinese cuisine. These are called chuka dishes , Japanese style of Chinese Cuisine. One fine example is Ramen ( noodles ) which started as la mien in China and it is now much changed from the originality from China as we can see there is now miso flavoured ramen and shoyu based ramen. Gyoza, the japanese dumpling which is a very popular food in Japan and all around the world is also said to be originated from China what we called jiaozi in chinese. While the Chinese make their jiaozi prepared boiled, steamed or pan fried, the most common and popular way of cooking Japanese gyoza is pan fried type which they are known as yaki-gyoza. What i am posting today is just another kind of chuka dishes which i think more known as 'mapo tofu', a dish originated from the Sichuan Province in China. I noticed that the mabo dofu in Japan doesnt look as red as the original Sichuan, guess they have toned down the spiciness level. You can use the plain version of doubanjian or the hot chilli version of doubanjiang here in the recipe.
Recipe ( Just One Cookbook )
1 tbsp oil
2 cloves of garlic, minced
1 tbsp ginger, minced
160 gms ground pork
1 package silken tofu
2 stalks green onions, sliced
2.5 tbsp chilli bean paste ( doubanjiang with chilli )
2 tbsp mirin
1 tbsp miso
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tsp sesame oil ( omitted )
1tsp corn flour
1/4 cup water
1. In a large pan or skillet, heat up oil on medium high heat, saute garlic and ginger till fragrant.
2. Add the meat and break up with a wooden spoon.
3. When the meat is cooked, add the sauce mixture. Stir to combine and add the tofu. Cook until tofu is heated through. Try not to mash the too much. Pour in the cornstarch solution ( i did not use all )
4. Stir in the green onions just before taking it off the heat.
I am submitting this post to Asian Food Fest #1 - Japan ( Oct 2013 ) hosted by Alan of Travelling Foodies
Also linking it to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake with the theme, " SOY"