Tofu Rice Bowl

Name: Tofu Rice Bowl
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g (4 points fat and 6 points thin) Minced beef; 1 piece (boxed) tofu; 2 pcs Garlic cloves; 1/2tsp Jiang Rong; 2 tablets ginger; 1/4 White onion; 2 pieces Shallots; Some light green; 2 pcs Dried red pepper; 1/4cup Soy sauce; 1/4cup Kelp sauce; 1tsp Sugar; 1tbs Sake; 1tbs Mirin; 1tsp corn starch; Some salt; Some Freshly ground black pepper; Some Sunflower seed oil; Some water

by Alvin's delicious kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I am used to eating the Sichuan-flavored Mapo Tofu that we are familiar with, and thinking that maybe I can give myself a chance to change my taste, I thought of this Japanese home-cooked dish from Sichuan. Presumably from the time when I was a child, the "Chinese Sichuan flavor" that has swept the world has been deeply imprinted in the bone marrow of some Japanese dishes. Just like baking and desserts, the "copy" of Japanese style has a refreshing feeling. Although it lacks some Sichuan-flavored spicy red oil, but it combines the Japanese local seasoning system just right, and it has also become a home-cooked taste that people can't help but want to have a try.

This is a thorough quick dish. The method needed is not complicated. Just put some effort on the tofu. First, boil water, add two slices of ginger and salt, blanch the cut tofu thoroughly, remove it and put it out. Cool in cold water, so that the tofu can more easily maintain a stable shape during the subsequent cooking process. "

Tofu Rice Bowl

1. Ingredients • 150g minced beef (4 minutes fat and 6 minutes thin) • 1 box boxed tofu • 1/4 cup brewed soy sauce • 1/4 cup kombu juice (the soup made with dried kombu) • 1tsp fine sugar • 1tbs sake ( Japanese Sake)• 1tbs mirin• 2 garlic cloves (larger)• 1/2tsp minced ginger• 2 slices of ginger (about 0.5mm each)• 1/4 medium-sized white onion• 2 scallions• moderate green onions• 2 dried red peppers (remove the seeds, squeeze out the air and soak in water for 10 minutes) • 1 tsp corn starch • appropriate amount of salt • appropriate amount of freshly ground black pepper • appropriate amount of sunflower oil • appropriate amount of water