>>1686607
Silly me, here's a translation of each. For any one here who is more advanced at JP, let me know if my translations are off:
>Mapo Tofu
Serves 4
Ingredients:
Ground pork (150 g / ⅓ lb.)
Momen (firm/pressed/not silken) Tofu (1 blocks)
Green onion (1 stalk)
Toubanjan (Dou ban jiang/broad bean paste) (3 tbsps)
A: Tenmenjan (Tian mian jiang/sweet flour sauce) (2 tbsps); soy sauce (1 tbsp)
B: Chicken stock (150 cc); soy sauce (2 tbsps); sake (1 tbsp); Ajinomoto (MSG) (to taste)
Potato starch in 1:1 water (2-3 tbsps)
Rayu (chili oil) (1-3 tbsps)
Vegetable oil (2-3 tbsps)
Kashoufun (Hua jiao fen/Szechuan peppercorn powder) (1 pinch)
1: Mince green onion. Chop tofu into 1-2 cm blocks and boil for about 2 minutes, then remove in strainer.
2: Sautee ground pork in vegetable oil. Add ingredients in A and continue sauteeing over high heat until juices run clear.
3: Add Toubanjan and continue sauteeing over medium heat.
4: Add ingredients in B and tofu, and let simmer for 4-5 minutes. Season to taste. (If too light, add soy sauce or salt.)
5: Add green onion and potato starch to thicken. Finally add rayu to taste over high heat.
6. Add Kashoufun to taste.
KUGA-STYLE MAPO TOFU (Shokugeki version)
Serves 4
Ingredients:
Kinu (Silken) tofu (1 block)
Ground pork (200 g)
Grated garlic (1 tsp)
Sesame oil (1 tbsp)
Green onion (1 stalk)
Chicken stock (200 cc)
Shoukoushu/Shaoxing wine (1 tbsp)
Soy sauce (1 tbsp)
Hua jiao/Szechuan peppercorn, Rayu (chili oil), salt, pepper, minced green onion (to taste)
Potato starch in 1:1 water (2 tbsp)
A: Touchi (Douchi/fermented black beans) (1 tbsp); Toubanjan (Dou ban jiang/broad bean paste) (1 tbsp); Tenmenjan (Tian mian jiang/sweet flour sauce) (1 tbsp); ground toogarashi chili (1 tsp)
1. Microwave tofu at 600W for 3 minutes and drain excess water.
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2. Cut tofu into 2 cm blocks. Mince green onion and black beans.
3. Heat sesame oil in frypan. Sautee garlic until fragrant, then add ground pork and brown. Add ingredients in A in order and stir so as not to burn.
4. Add chicken stock, add drained tofu and green onion and simmer for 3 minutes.
5. Add Shaoxing wine and soy sauce; season with salt and pepper to taste.
6. Add potato starch solution to thicken. Mix with szechuan peppercorn to taste. Plate and add minced green onion and chili oil to taste.
<Golden Apple Pork Tenderloins
Recipe is vaguely
>1 Apple
>300g Pork Loin or (can't make it out)
>200ml of a dry Cider
>Onion, Celery, Garlic
>Salt & Pepper
>Thyme
>Olive Oil
>Butter
<Sprinkle Pork with salt, pepper, thyme
>dice the celery, onion, garlic
>brown those in the oil
>sear the outside of the pork
>add the cider, cover, and simmer for about 60 minutes
>take out the meat
>remove excess fat from the liquid
>add the butter, salt to taste, thicken into a sauce
>cut apples into wedges, sautee in the butter, and than serve with the meat.