Monday, September 28, 2009

Tofu, Minced Pork and Cabbage

One of my favourite dishes is Mabu Dofu, which I’ve loved every since I lived in Japan and always end up eating on my birthday.  Japanese mabu dofu is much milder than the original Chinese Szechuan dish – although I’ll more than happily eat either.

This isn’t quite mabu dofu, but is not a million miles away and still extremely tasty…


While the rice was happily cooking away in the Cook Japan rice cooker, I turned my attention to rest of the dish…mixing a bit of water, miso, sugar, mirin and salt in a bowl, then frying the cabbage over a low heat with the minced pork.  Once the mince starts to change colour in comes the mixed seasoning and then the tofu cubes for a final 10-minute simmer and the whole thing goes on top of a steaming bowl of rice.


Although the miso gives the dish a nice deep flavour, I love my mabu dofu a bit spicier than my children so in goes a really good dollop of gochujang (korean spicy miso paste) to give the whole dish a kick…

…as I say not really a “pure” traditional Japanese, Chinese or Korean dish, but one where having robbed bits and pieces from each kitchen the resulting dish is lovely.

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