Source information
| Source/parent Website | JAST ONE COOKBOOK |
| Article Title | Mapo Tofu |
| Article URL | https://www.justonecookbook.com/mapo-tofu/ |
I chose the recipe for mapo tofu! I found the recipe on a website called JUST ONE COOK BOOK. The author is Namiko Chen, a Japanese. She is a Japanese home cook based in San Francisco. There are two reasons why I chose this recipe. The first one looks very delicious and I want to eat it! Because I thought so. The second is that when I saw the ingredients, all of them were easy to procure, and I just had all the ingredients at home. This blog is a recipe sitethat introduces Japanese cuisine in an easy-to-understand manner, and is popular with people who share useful cooking tips and photos of delicious dishes. It is an excellent content for those who are interested in Japanese food and culture.
This recipe requires 12 ingredients. It's sesame oil, potato starch, minced meat, scallions, worcestershire sauce, mirin, soy sauce, miso, bean sauce, ginger, garlic, and tofu. I didn't have to change the materials because all of these were just at home. Therefore, I was able to cook according to the recipe. You can understand the recipe because it is written in an easy-to-understand manner. When I cooked it according to the recipe, it was completed in about 20 minutes. It didn't take much time to complete.
This dish went well with rice, it was not too spicy, it was just the right taste and it was delicious.
There are good points to this recipe. The first is that there are a lot of photos. These became easier to imagine and were very helpful. The second is that the necessary ingredients are divided into seasoning and mapo tofu, and it is also a checklist. It is item-specific and easy to understand, and by using the checklist, it has become easier to prepare.
There is one bad thing about this recipe. That's where the precautions are not written. In the first process, when I stir-fried garlic in a frying pan, it splashed very much, and the stove got dirty on top of the hot feeling, and It didn't take that long.
I rate this recipe as 4.5 stars. Because it's very easy to understand and easy to cook. The only reason why the star is missing 0.5 is that the precautions were not written.
In addition to the recipe, I was interested in the place where the difference between Chinese and Japanese mapo tofu was written, and I thought it was interesting. In Japan, miso, mirin, sesame oil, etc. are used, which are not used in Chinese mapo tofu. On the other hand, Chinese mapo tofu contains chili peppers and Sichuan peppers that are not used in Japan. I thought it was interesting that even with the same dish, such a difference can be made depending on the region. And I wanted to make both and compare the taste.
In conclusion, I will give 4.5 stars to this article. What I like about this article is that you can learn about the introduction of mapo tofu to Japan, the difference between China and Japan's mapo tofu, and there are many photos and it is excellent as a recipe. On the contrary, what I didn't like about the lack of 0.5 stars is that it takes time to see the recipe as an article. You need to scroll down a lot to see the recipe, and it's a little hard. I would like to recommend this recipe to busy mothers in the world! This recipe is very easy and can be made with few ingredients, and it doesn't take much time. And this mapo tofu goes very well with rice, and there are few characteristic points such as being too spicy, so I think it will be accepted by everyone from children to adults.
Finally, I would like to introduce a few photos of the cooking process this time.
This is a picture of the material.
This is a picture of the final process of boiling with all the ingredients.
Comments