Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone
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9 ماه پیش
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You know how we have
You know how we have “Chinese food” in the US that’s based on Chinese dishes, but it has sort of become its own thing? So does Japan! Mabo Dofu マーボー豆腐 is a Japanese adaptation of the spicier Sichuan dish Mapo Tofu, consisting of cubes of fresh tofu in a savory-sweet sauce over rice. It’s a popular household lunch and dinner favorite in Japan and today I’m Makin it with Nancy Singleton Hachisu, the James Beard Award-winning author of five books, including Japan: The Vegetarian Cookbook and Japan: The Cookbook.
Check out her books here: https://www.amazon.com/Japan-Vegetari... ( a must have for anyone who loves vegetables…)
Give Nancy a follow on the ol Instagram here:
Instagram: nancyhachisu
And a special thanks Andrew, Nancy’s son… and renowned Rice Wizard. We love you Andrew.
🍚 Nancy's Rice Method:
Rice: 1080 ml rice/450 grams
Flush it with water
First rinse (no scrubbing) and pour out water
Second rinse (with agitation) and pour out water
Let it strain for 10 minutes
Soak it in in 1080 ml of water for 20 minutes
Boil on high heat (covered) for 7 minutes
Simmer on low heat (covered) for 20 minutes
Let sit (covered) for 10–20 minutes
⏰ Ahead of time ingredient prep:
Regular soybeans:
Soak overnight
Cook in unseasoned water for 1.5 hours
Make tofu:
Soy milk
Nigari (coagulant)
Make Konbu Dashi (Kelp Stock)
Soak some pieces of dried kelp in 200mL of wourder
🍲 Day of:
Cooked soybeans, soaked
Napa Cabbage
Tera Natto or Hama Natto - fermented soybeans
Awase Miso - “mixed” miso paste, a mixture of red and white
Ginger, chopped
Garlic, chopped
Scallion tops, chopped
Tobanjan - spicy chili miso paste
Tenmenjan - sweet soybean paste
Sesame seeds - crushed up
Dried Szechuan peppercorns
Konbu (kelp) - soaked in wourder
Potato starch slurry
Grapeseed Oil - 2tbsp
Sesame Oil - 2 tbsp
Shoyu (Soy sauce)
Rice
_________
Don't forget to subscribe, ya turkeys 🦃
@bradleone
Instagram: brad_leone
TikTok: brad_leone
_________
Shot by: Ian Deveau
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
_________
Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone
Check out her books here: https://www.amazon.com/Japan-Vegetari... ( a must have for anyone who loves vegetables…)
Give Nancy a follow on the ol Instagram here:
Instagram: nancyhachisu
And a special thanks Andrew, Nancy’s son… and renowned Rice Wizard. We love you Andrew.
🍚 Nancy's Rice Method:
Rice: 1080 ml rice/450 grams
Flush it with water
First rinse (no scrubbing) and pour out water
Second rinse (with agitation) and pour out water
Let it strain for 10 minutes
Soak it in in 1080 ml of water for 20 minutes
Boil on high heat (covered) for 7 minutes
Simmer on low heat (covered) for 20 minutes
Let sit (covered) for 10–20 minutes
⏰ Ahead of time ingredient prep:
Regular soybeans:
Soak overnight
Cook in unseasoned water for 1.5 hours
Make tofu:
Soy milk
Nigari (coagulant)
Make Konbu Dashi (Kelp Stock)
Soak some pieces of dried kelp in 200mL of wourder
🍲 Day of:
Cooked soybeans, soaked
Napa Cabbage
Tera Natto or Hama Natto - fermented soybeans
Awase Miso - “mixed” miso paste, a mixture of red and white
Ginger, chopped
Garlic, chopped
Scallion tops, chopped
Tobanjan - spicy chili miso paste
Tenmenjan - sweet soybean paste
Sesame seeds - crushed up
Dried Szechuan peppercorns
Konbu (kelp) - soaked in wourder
Potato starch slurry
Grapeseed Oil - 2tbsp
Sesame Oil - 2 tbsp
Shoyu (Soy sauce)
Rice
_________
Don't forget to subscribe, ya turkeys 🦃
@bradleone
Instagram: brad_leone
TikTok: brad_leone
_________
Shot by: Ian Deveau
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
_________
Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone
9 ماه پیش
در تاریخ 1402/10/27 منتشر شده
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