Super Quick Japanese-Style Mapo Tofu with Atsuage

• 1 block Atsuage
• 80 grams Ground meat
• 1/2 tsp Doubanjiang (chili broad bean paste)
• 1 1/2 to 2 teaspoons each Garlic, ginger
• 200 ml Water
• 1 tbsp Cooking sake
• 1 tsp Dashi stock granules (I used Hondashi)
• 2 tsp Soy sauce
• 1 1/2 tsp Sugar
• 1 Powdered sansho, chopped green onions, sesame seeds
• 1 Katakuriko
• 1 Red chili pepper

1. Pour hot water over the atsuage to remove excess oil, and cut into cubes.
2. Pour a little oil into a thick pan or frying pan and fry the ground meat.
3. Add the ginger, garlic and doubanjiang.
4. If you like it spicy, add red chili pepper.
5. Stir-fry the ingredients, add the sake and water, and bring to a boil.
6. Skim off any scum, and add the ingredients and atsuage.
7. Bring to a boil again, and slightly thicken the sauce with katakuriko.
8. Add a pinch of dashi stock granules to finish.
9. This will add more flavor.
10. Serve it on a plate, scatter with chopped green onions and sesame seeds, sprinkle with powdered sansho, and enjoy.

atsuage, ground meat, garlic, water, sake, granules, soy sauce, sugar, green onions, katakuriko, red chili pepper

Taken from cookpad.com/us/recipes/169918-super-quick-japanese-style-mapo-tofu-with-atsuage (may not work)