One Dish

Cooking With Idols

2013.05.31 : Fava bean mabodofu

I’ll be honest: I’m not a huge fan of the fava beans in this; I’m just here for the mabodofu recipe. I had some life-changing mabodofu once and craved it for about two years after that. I’ve never had any that good before and probably never will again (unless I make my way back out to the cuts in Chiba), but this is good for sating my cravings.

Sakamoto Masayuki’s Fava Bean Mabodofu
Recipe type: Main
Cuisine: Chinese, Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Fava beans: 150g
  • Salt: appropriate amount
  • Chicken stock powder: 1tbsp (torigara soup, comes in a little thing, it’s just a concentrate of chicken stock)
  • Tian mian jiang: 1tbsp, 1tsp
  • Soy sauce: 1tbsp
  • Water: 200cc
  • Cooking oil: ½tbsp
  • Ginger: 1tbsp (minced)
  • Garlic: ½tbsp (minced)
  • Pork: 100g
  • Pepper: appropriate amount
  • Tofu: 300g
  • Potato starch (katakuriko): ½tbsp
  • Water: ½tbsp
  • Onion: 5cm of one, minced
  1. Extract the fava beans
  2. Add salt to a pot of boiling water, boil up the fava beans for 1 minute
  3. When they’re done, squeeze out their insides
  4. Squish the insides with a fork
  5. Add the chicken stock concentrate to a bowl with the tian mian jiang (1tbsp), salt, soy sauce, and water and mix
  6. Coat the bottom of a pan in cooking oil
  7. Add in garlic, ginger, tian mian jiang (1tsp), grill up
  8. When it’s all fried up and it starts to smell really garlic-y, add in pork and cook until it’s done
  9. Add in fava beans and the sauce from before, add salt and pepper to taste
  10. Let it all mix for a bit, add in chunks of tofu
  11. Coat with a mixture of potato starch and water
  12. Add in onions


2013mabodofumain dish

tokaikko • November 26, 2014

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