Original: English

Cheese Mapo Tofu & Seafood Ankake Yakisoba

A dream collaboration between food researcher Ryuji and Takeshi Takeshima。 Two experts in Chinese cuisine pair-cook a luscious Cheese Mapo Tofu and an extreme Seafood Ankake Yakisoba. These bond-strengthening recipes, perfect for enjoying with family and friends, are a must-try!

📖Cooking Basics

yakisoba（recipe）

yaki（ramen）

Steps

Mince 1 clove garlic.
🕒 04:17
Cut 350g firm tofu into bite-sized pieces.
🕒 05:22
Heat 1 tsp lard in a frying pan, add 130g ground pork, and season with salt and pepper to taste.
🕒 05:41
Stir-fry the ground pork over high heat until browned.
🕒 05:55
Add the minced garlic and stir-fry until fragrant.
🕒 06:22
Reduce heat, add 1 tbsp Tianmianjiang and 1 tsp Doubanjiang, and stir-fry carefully to prevent burning.
🕒 07:05
Add 150cc water, 1 and 1/2 tsp Marutori Garasupu™, 1/2 tsp sugar, 1 tbsp sake, and 1 tsp CookDo® Oyster Sauce, then bring to a boil.
🕒 07:36
Add the cut firm tofu and simmer for 2-3 minutes.
🕒 08:29
Add 60g long green onion, then pour in a slurry made from 2 and 1/2 tsp potato starch dissolved in 1 and 1/2 tbsp water to thicken. If there isn't enough liquid, add about 2 tbsp water to adjust, and mix lightly.
🕒 09:28
Keep the Mapo Tofu warm.
🕒 10:15
Thaw 100g seafood mix in saltwater roughly the concentration of seawater. After thawing, sprinkle with 1 tbsp sake and let sit for about 5 minutes to remove any odor. Here's the trick! Thawing in saltwater of seawater concentration helps prevent the seafood from shrinking and keeps it plump. Soaking in sake removes odor.
🕒 10:45
Cut 20g carrot into Chinese-style rectangles (tanzaku-giri). Here's the trick! Slice diagonally to create a trapezoid, then cut along the wider base to get longer cross-sections, reducing steps.
🕒 12:34
Rinse 1 bunch Komatsuna with water and cut into bite-sized pieces. Rehydrate 3-5 wood ear mushrooms and cut into bite-sized pieces.
🕒 13:22
In a bowl, combine 200cc water, 1 tsp Marutori Garasupu™, 1 tbsp CookDo® Oyster Sauce, 1/2 tsp sugar, 2g bonito flakes, and black pepper to taste to make the ankake (thickened sauce) sauce.
🕒 13:56
Heat 1 bag yakisoba noodles in the microwave for 40 seconds to loosen them.
🕒 14:52
Toss the loosened noodles with 1 tsp soy sauce. Here's the trick! Seasoning the noodles beforehand enhances their unity with the sauce.
🕒 15:06
Heat 1 and 1/2 tbsp sesame oil in a frying pan, add the noodles tossed with soy sauce, and shape them into a circle.
🕒 16:03
Fry each side over medium-high heat for 2 minutes to make both sides crispy.
🕒 16:21
Heat sesame oil to taste in another frying pan, and stir-fry the cut carrot and wood ear mushrooms.
🕒 17:28
Add the ankake sauce and bring to a boil once.
🕒 17:42
Add the seafood mix and cut Komatsuna.
🕒 17:47
Dissolve 1 tbsp potato starch in sake (or water) to make a slurry, and add it little by little while mixing to thicken the sauce.
🕒 18:03
Finish with a drizzle of sesame oil for aroma.
🕒 19:14
Plate the fried noodles and pour the ankake sauce over them.
🕒 19:18
Reheat the kept-warm Mapo Tofu and bring it to a boil.
🕒 19:35
Add pizza cheese to taste, cover, and heat for 1-2 minutes until the cheese melts.
🕒 19:44
Sprinkle with scallions to taste and drizzle with rayu (chili oil) to taste.
🕒 20:20