Japanese-Style Mapo Dofu with Atsuage - Atsuage

Method

• Slice the atsuage into bite-sized pieces.
• Cut the Chinese chives into 1 cm long pieces.
• Finely chop the ginger.
• Grease a frying pan with a small amount of vegetable oil (not listed) and stir-fry the ginger.
• Once the ginger is fragrant, add in the ground meat and cook on medium heat.
• Once the meat is pale and crumbly, add the atsuage, dashi stock, soy sauce, sugar and, sake and turn the heat up to high.
• When the liquid boils, turn the heat back to medium.
• Simmer for 5 minutes, and occasionally stir.
• Mix in the Chinese chives and katakuriko dissolved in water.
• Continue to stir while heating until your desired thickness.
• Try pouring the mixture over rice for a "Mapo Bowl," which also tastes fantastic.