Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone 

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: www.amazon.com/Japan-Vegetari... ( a must have for anyone who loves vegetables…)
Give Nancy a follow on the ol Instagram here:
/ 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
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Shot by: Ian Deveau
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone