Mild & Savory Wafu Mapo Tofu Donburi

Take 2 scallion stalks and wash them. Separate the white and green parts. Fine-dice the white scallion parts. Bundle the green scallion stalks with a rubber band to easily slice them into thin rings.

Take 3 soaked dried shiitake mushrooms and squeeze out excess water back into the bowl (keep the shiitake water!). Remove the stems, slice thinly, then fine-dice.

Measure 200ml of shiitake water (add plain water if not enough). Pour into a bowl, add 3 tbsp sake, 1 tbsp mirin, 1/2 tsp sugar, 1/2 tsp salt, and 1.5 tbsp soy sauce. Crush 5g bonito flakes by hand into the bowl and mix well with chopsticks.

Place 300g silk tofu on the cutting board. Slice horizontally in half, then cut into bite-sized cubes (about 1.5 cm). Set aside.

Add 1 tsp cooking oil into the frying pan and turn to medium heat. Add the diced shiitake and white scallion parts. Stir-fry until fragrant (about 1 minute), then push them to the side of the pan to clear space in the center.

Place 200g ground pork in the center of the pan, flatten with a spoon, and season with 1/4 tsp salt and 1/8 tsp black pepper. Fry on medium heat until the bottom is golden brown, then flip over. Once both sides are golden, break up the ground pork and stir-fry everything together with the shiitake and scallions.

Give the prepared sauce from Step 3 a quick stir, then pour it all into the pan. Continue heating over medium heat until the sauce comes to a full boil (about 1 minute).

Add the diced silken tofu into the boiling sauce. Gently push the tofu with the back of a spoon to spread it out and submerge in liquid. Turn to low heat and simmer for 2 to 3 minutes so the tofu absorbs the flavor.

In a small bowl, mix 1.5 tbsp water and 1.5 tbsp potato starch. Turn off the heat first, then drizzle the starch slurry in a circle into the pan in batches. Stir gently with a spoon to make sure the starch distributes evenly without clumping.

Turn the heat back to medium. Shake the pan gently until the sauce heats up, turns translucent, and thickens into a silky glaze. Drizzle in 1 tsp sesame oil, sprinkle 1/4 tsp white sesame seeds and green scallions, stir gently, then turn off the heat.

Fill bowls with cooked white rice (2 bowls). Tear 1/2 nori seaweed sheet into small pieces and sprinkle over the rice. Ladle the hot Wafu Mapo Tofu over the rice and seaweed, then serve immediately!