Steps

1. In a bowl, add Miso 1 tbsp and Cooking Sake (Rice Wine) 2 tbsp. Mix thoroughly to dissolve the miso, making it easier to blend.
   🕒 00:25
2. Once the miso is dissolved, add Mirin (Sweet Rice Wine) 2 tbsp, Light Soy Sauce 1 tbsp, Sugar 1 tsp, and Grated Ginger 15g.
   🕒 00:51
3. Add Dashi Broth 300ml and mix well to create the sauce base. (If using 'Hondashi', dissolve 1 tsp in 300ml of water.) Using dashi broth makes the soup more flavorful and the dish a better accompaniment to rice.
   🕒 01:18
4. Finely mince Green Onion 50g after cutting it into a decorative pattern (jagged cut).
   🕒 01:49
5. Cut Thick Fried Tofu (Atsuage) 2 sheets (300g) into bite-sized pieces. Cutting the atsuage smaller helps it absorb flavor more easily. Cut pieces can also be frozen.
   🕒 02:36
6. Heat a frying pan over medium heat. Add a small amount of oil and spread Ground Chicken 150g over one half of the pan without moving it, allowing it to brown.
   🕒 03:27
7. In the empty space on the pan, add the cut Thick Fried Tofu (Atsuage). Break it up slightly and then let it brown without stirring.
   🕒 03:57
8. Sprinkle a pinch of Salt over the ground chicken and atsuage. This adds a base flavor so it doesn't taste bland when eaten.
   🕒 04:06
9. Let the ground chicken and atsuage develop a good sear without moving them too much. This browning not only creates an appetizing appearance but also converts to umami through the Maillard reaction. Be careful not to burn them while ensuring a thorough sear.
   🕒 04:16
10. Once browned, turn off the heat. Add the prepared sauce base and use a spatula to scrape the browned bits from the bottom of the pan into the sauce. Turning off the heat allows you to do this without rushing, ensuring the browned bits fully dissolve into the sauce, which enhances its flavor.
    🕒 04:54
11. After mixing, heat over low to medium heat. Once it comes to a boil in the center, reduce to low heat and simmer for 5 minutes.
    🕒 05:22
12. While simmering, mix Potato Starch 1 tbsp with an equal amount of water to create a slurry.
    🕒 05:42
13. After simmering for 5 minutes, taste the soup and add water if it's too strong.
    🕒 06:08
14. Once the flavor is adjusted, add the minced Green Onion and gently mix it into the soup.
    🕒 06:25
15. Turn off the heat after adding the green onion. Gradually add the potato starch slurry while stirring to thicken the sauce. Always turn off the heat before adding thickeners to prevent lumps. Adjust the amount of potato starch based on how much you want to thicken the sauce.
    🕒 06:35
16. Once the potato starch is added, turn the heat back on and bring to a boil to stabilize the thickened consistency.
    🕒 07:15
17. Once heated through and the thickness is stable, the Japanese-Style Mapo Tofu is complete.
    🕒 07:23
18. Serve in a bowl and garnish with Mitsuba (Japanese Parsley) or other desired toppings.
    🕒 07:32