My homemade miso and homemade tofu were made into Mabo Tofu in my donabe.
Classic-style all-purpose donabe (I used my "Hakeme" style) is the great tool for "serious" homemade mabo tofu.
This is a very Japanese-style mabo tofu. The ground kurobuta pork was sauteed with the shallot, garlic, and ginger. Tobanjan (hot bean paste) and miso were added. Dashi stock and tofu were added and simmered together.
Sake, soy sauce, and Szechuan peppercorn were added and simmered further. The broth was slightly thickened with the katakuriko (potato starch) at the end.
My donabe mabo tofu with the homemade miso and tofu was a real killer! You can find the recipe on toiro's website.
Happy donabe life.
