Mapo Tofu Recipe Results Recipe Results & Iron Chef DoubanjiangĪfter translating the recipe, I gave it a try a week ago. Those products (more easily found in Japan) would be fine as replacements for Sichuan Peppercorn Oil and Sichuan Chili Powder. Toward the end of the video, the Iron Chef says Sansho Oil 花山油 and Sansho Pepper 花山椒. The Iron Chef slowly stirs the starch paste into the mapo, a third at a time. He also cooks the tofu in salted water until it has a bouncy (“purun-purun”) texture. When cooking the ground pork, he says to cook until the oil is no longer cloudy. Finally, if you don’t have a wok, a large pan or skillet will work fine. If you’re going with Amazon, searching either the English name or the Mandarin name appears to point you to the right product. English names vary and you may grab the wrong item. For the Sichuan ingredients, if you’re in a grocery or market, use the Chinese characters to double-check your bottles. Negi (Japanese leek) isn’t that common in North America but can be replaced with green onions (scallions). Tofu blocks come in all shapes and sizes so your main goal is to get 600g-700g of preferably firm tofu. If there isn’t one nearby, Amazon is surprisingly a good source for these ingredients. Your best bet would be to head to a neighborhood Chinese grocery or Asian market. Your first step (unless you cook Sichuan food regularly) will be to find those Chinese ingredients not typically found in your regular supermarket. The accuracy of the translation is a bit off-the-mark, but you’ll get a reasonable idea of what’s being said in the video. Also I would recommend using subtitles Auto-translated to English when possible. I would still highly recommend watching the video, as you can learn good cooking techniques by watching him perform the recipe steps. He makes a different dish that uses the similar ingredients (Zha Jiang 炸酱), then uses that to make the mapo. The Iron Chef unfortunately, doesn’t follow the video’s recipe in-order. Using my limited Japanese, YouTube auto-generated Japanese CC translations, a dozen views, and Google Translate on the Japanese recipe listed at the end of the video, I cobbled together an English translated recipe so I could try this at home. Garnish with salt and pepper to taste and serve with white toast points or jasmine rice.Video: Chen Mapo Tofu / by Iron Chef Chen Kenichi Spin fried prawns in the sauce immediately prior to serving. Add ketchup, rice wine vinegar, and tobandjan to the pan and stir until heated thoroughly. Sautee fresh garlic in garlic-infused oil until browned. Rest prawns on a rack after removing from the shortening to drain the excess oil. Blend the rice flour and the remaining corn starch into a bowl and use this to batter the egg-washed prawns.įry prawns to a golden brown color in shortening, carefully turning three times during frying. Beat the eggs firmly with a whisk and dunk the corn-starch-coated prawns into the egg mixture. Use 1 cup of corn starch to coat the prawns all over. Shortening melted over medium heat for frying, approximately 1 inch depth Serve with: White Toast Points or Jasmine Rice Here is my recipe inspired by Chen Kenichi’s Prawns in Chili Sauce:Ģ lbs fresh or thawed prawns or large shrimp, peeled and deveined with tails on (it’s difficult to find proper prawns in the United States and impossible to get them fresh unless you are very near a coastline)ģ tbsp garlic infused oil (House of Tsang makes a wonderful garlic cottonseed oil perfect for this)Ģ cups corn starch, separated into 1 cup portions I’ve been making this one for my family for a couple of years, and it’s time to share the secret. Pictures and videos are not mandatory to go with the recipe but would be appreciated! The plan is for our users to submit their recipes, inspired by foods seen on the Iron Chef shows so that we can showcase fan content here and bring the flavor of Iron Chef to each other! Recipe submissions should be sent to and should contain a list of ingredients, cooking instructions, and plating or serving instructions (if you’re inspired to pull a Sakai-san). I’ve begun a new section on the site for those who enjoy cooking and are inspired by the many plates that are seen on the Iron Chef shows! I call this new section Cook Like an Iron Chef. Mayuko Takata Daily Show Mango Banana Bell Pepper Eggplant King Tokyo X Kobayashi fish Episodes of the Week Rice Mushrooms mochi umeboshi natto sushi Fukui Mini Moni Pumpkin Crab Chocolate Spinach Broccoli Liver Turnip Beijing tuna overtime Lobster Beyond Kitchen Stadium potato Eel Specials Mushroom Nakamura BKS Iron Chef Yomigaeru Morimoto Kobe Michiba Chen Sakai Eps of the Week iron chefĬook Like An Iron Chef: My Version of Chen Kenichi’s Updated “Prawns in Chili Sauce” from Iron Chef Japan Battle Prawn Official Fuji Iron Chef Page (Japanese).
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