Jiggly Mapo Tofu (Chawanmushi Style)

Ingredients

• 3 eggs
• 3 tbsp milk (or soymilk)
• 1 cup dashi stock (for custard base)
• salt (a pinch)
• 0.33 cup neutral oil
• 3 dried Thai red chillies (blended or finely chopped)
• 1 tbsp sichuan peppercorns (blended or ground)
• 6 cloves garlic (minced)
• 1 inch ginger (minced)
• 5 oz ground beef
• 1 tbsp doubanjiang (spicy bean paste)
• 0.75 cup dashi stock (for mapo sauce)
• 2 tbsp cornstarch (to be mixed with water)
• 0.25 cup water (for cornstarch slurry)
• 1 tsp sugar
• 0.5 tsp salt (for mapo sauce)
• 2 tbsp chili oil (your favorite brand)
• 1 tsp toasted white sesame seeds
• 1 tsp fried garlic (optional)
• 1 stalk spring onion (sliced)

Steps

1. 1

   Prepare the egg custard base by whisking together 3 eggs, 45ml milk, 240ml dashi stock, and a pinch of salt until well combined.

2. 2

   Pour the egg mixture into a donabe (traditional Japanese clay pot) or a heat-proof bowl.

3. 3

   Steam the egg mixture until it is set but still super jiggly, following a classic chawanmushi style.

4. 4

   While the eggs steam, prepare the mapo tofu sauce. In a pan or wok, heat 80g of neutral oil over medium heat.

5. 5

   Add the minced garlic and ginger to the oil and fry until fragrant.

6. 6

   Add the blended dried Thai red chillies and Sichuan peppercorns to the pan.

7. 7

   Stir in 15g of doubanjiang and 150g of ground beef. Cook until the beef is browned.

8. 8

   Pour in 180ml of dashi stock and add the sugar and salt. Bring the mixture to a simmer.

9. 9

   Whisk together 5g cornstarch and 60ml water to create a slurry. Stir the slurry into the simmering sauce to thicken it.

10. 10

    Stir in 30g of your favorite chili oil to finish the sauce.

11. 11

    Pour the hot mapo tofu sauce directly over the steamed egg custard in the donabe.

12. 12

    Garnish with toasted white sesame seeds, fried garlic, and sliced spring onions.

Notes

The author notes that the traditional restaurant method of letting soy milk set at the table was difficult to replicate, so a steamed chawanmushi method is used instead to guarantee the 'jiggle'. Serve immediately with rice.

Nutrition per serving

• main
• mapo tofu
• japanese
• chinese fusion
• steamed
• spicy
• donabe
• chawanmushi