Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, mapo potato mochi. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Mapo Potato Mochi. I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker Cut eggplants, coat them with potato/cornstarch, and then pan-fry.
Mapo Potato Mochi is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mapo Potato Mochi is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have mapo potato mochi using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mapo Potato Mochi:
- Make ready 1 large Potato
- Take 1 dash Salt
- Get 1 and 1/2 tablespoon Katakuriko
- Prepare 1 Vegetable oil
- Prepare Tofu Soboro Mapo An
- Take 1/2 block Firm tofu
- Take 1/2 piece Minced ginger
- Prepare 5 cm Finely chopped green onion
- Make ready 3 cm Minced carrots (OK if you don't have)
- Make ready 1 tbsp Vegetable oil
- Get 50 ml ●Water
- Make ready 1/2 tsp ●Weipa
- Make ready 1/2 tbsp ●Shaoxing wine (or cooking sake)
- Prepare 1/2 tbsp Tianmianjian (or miso)
- Prepare 1 tsp ●Sugar
- Take 1 tsp ●Soy sauce
- Prepare 1 tsp ●Katakuriko
- Get 1/3 tsp Doubanjiang (OK if you don't use)
- Take 1 tsp Sesame oil
Although Szechuan food is one of my favorite cuisines and I always jump at the opportunity to eat it, my husband is not a huge fan. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans and soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn, to name a few main ingredients.
Steps to make Mapo Potato Mochi:
- Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside.
- Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls.
- Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like )
- Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant.
- Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly.
- Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat.
- Pour this over the potato mochi you made in Step 3 and it's ready!
We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans and soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn, to name a few main ingredients. Then remove the skin and mash. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or grated ginger and a sauce that soaks into the tofu. You can make it a little spicier by adding shichimi togarashi.
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