Dining and Cooking
How would I recreate the Mapo Tofu from 551 Horai?
In Japanese Food

How would I recreate the Mapo Tofu from 551 Horai?


Hello I was in Japan earlier this year and really enjoyed this Mapo Tofu at 551 Horai and wanted to recreate it for home eating but could not find a similar recipe to this style of Mapo Tofu. It was less like the numbing style of Mapo Tofu but not sure if it was quite the same as Mabo Tofu. Could anyone point me in the right direction?

by yellow_ace

3 Comments

  1. Pianomanos

    Look for former Iron Chef Kenichi Chen’s recipe, his father was the chef who basically popularized mabo tofu throughout Japan. He adapted it to Japanese tastes by replacing the traditional beef/buffalo with pork,  blending the spicy Szechuan tobanjian with sweet, mild tienmenjian from Northern China, and greatly reducing the amount of red sansho (aka Szechuan peppercorns). Old-fashioned chain restaurants like 551 Horai will use a version of that recipe. 

    Edit: [here](https://www.kyounoryouri.jp/recipe/3771_%E3%83%9E%E3%83%BC%E3%83%9C%E3%83%BC%E8%B1%86%E8%85%90.html) is the recipe he made for みんなのきょうの料理.