I like Mapo Tofu, but since tofu is a luxury item overseas, I don’t have many opportunities to make it. Instead, I often make mapo eggplant and mapo vermicelli. This time, I added tomatoes to add sourness. It is easy to make because all the seasonings are mixed together, including the starch, and there is no need to worry about it becoming lumpy if you fail to thicken it.
Mapo Eggplant is a Chinese dish, but a Japanese-style version is often eaten as a home cooking. A quick and easy recipe for Mapo eggplant.
Mapo Harusame, Spicy Fried Vermicelli with Sriracha Sauce
Mapo vermicelli was created in Japan as an adaptation of the Chinese Mapo tofu. This recipe uses tomatoes for a refreshing taste.
- minced pork 150 g
- tomato 150 g
- spring onion (or onion) 50 g
- vermicelli (dried) 50 g
- garlic (a clove) 5 g
- ginger (a slice) 5 g
- sesame oil 1 Tbsp
- Combine all seasonings. (*1)
- Soak vermicelli in boiling water to rehydrate.
- Cut into good lengths with scissors and drain off hot water.
- Finely chop garlic and ginger, coarsely chop spring onions, and cut tomatoes into bite-sized pieces.
- Heat sesame oil, garlic, and ginger in a frying pan over medium heat.
- When fragrant, add the minced pork.
- When the minced pork is cooked, add the spring onions and tomatoes.
- When the spring onions are cooked, add the vermicelli and mix well.
- Pour in the seasoning (*1) and stir quickly.
- Heat until the mixture thickens.
*1 Since it contains potato starch, mix it lightly just before using.
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