Cycle 13 – Item 358
29 (Thu) December 2022
Mapo Doufu 2.0
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Up to now, I’d made mapo toufu primarily with oyster sauce and douban jiang, in equal proportions (see for example 12.247 Mapo Doufu).
But from now, I will try to revamp the formula in pursuit of the one in Osaka (see 13.354 Mapo Doufu). The key is a foundation of chili oil, plus a touch of douban jiang and shaoxing wine for fragrance, and a dash of oyster sauce (or maybe plain soy sauce?) for seasoning.
I tried out Laoganma as the base (see 13.349 Laoganma with Steamed Rice & Fried Egg), which didn’t quite work for me because I found the chili crisps too chunky, and the mala flavor too strong. But generally, the texture came pretty close to Osaka, more of a dressing than a gravy.
(The pork belly wasn’t so much a choice, just using up a leftover ingredient in the freezer.)
(See also GLOBAL FOOD GLOSSARY)