[I can’t put it in miso soup anymore! ]“Excellent Chinese food” made with “nameko” and white rice!? The taste is beyond imagination (crying) | – Yomuno

Hello! I’m momo, a Yomuno writer who loves mushroom dishes♪

Nameko is a type of mushroom with a unique slimy texture! en you add nameko mushrooms to miso soup as an ingredient, it becomes thicker and delicious♡

This time, I tried making a “side dish that goes well with white rice” using nameko mushrooms. The thick nameko mushroom is a delicious dish, so please give it a try!

Not just miso soup! Exquisite Chinese food at Nameko ♡

en we hear nameko recipes, we often think of miso soup, but this time we’re going to try Chinese dishes using nameko!

By taking advantage of the unique sliminess of nameko mushrooms, we make melty mapo tofu that doesn’t use potato starch.

Nameko and Chinese food don’t give much of an impression, but the spicy seasoning and the texture of the nameko match surprisingly well♪

It’s an easy and time-saving recipe, so let’s make it right away!

Sooty horse! How to make “Mushroom Mapo”

Ingredients (3-4 servings)

・Nameko…1 to 2 bags
・Mom tofu…1 piece
・Minced pork…150g
・Long onion…your choice
・Garlic tube…appropriate amount ・Ginger tube…appropriate amount ・Sesame oil…appropriate amount

【seasoning】

・Chicken soup base…1 teaspoon
・Miso…1 tablespoon
・Water…2 tablespoons
・Bean sauce…your choice
・Oyster sauce…1 teaspoon
・Soy sauce…1 teaspoon
・Sugar…1 teaspoon

How to make ① Cut the firm tofu into 1-2cm cubes and chop the green onions.

Cut the firm tofu into 1-2cm cubes.

In this recipe, you can save time by not draining the tofu!

Cut the green part of the green onion into thin slices and save it for the finishing touch.

If you are concerned about the spiciness, please soak it in water for about 10 minutes!

The remaining green onions will be added as an ingredient in the mapo tofu, so roughly chop them.

How to make ② Stir-fry the minced meat in a frying pan with sesame oil, add the garlic and ginger tubes, and add the green onions.

Add sesame oil to a large frying pan and fry the minced meat over medium heat.

en the color of the meat starts to change, add the garlic and ginger and stir-fry until they are incorporated!

I used tubes for the garlic and ginger to save time, but if you have the time, you can add chopped garlic and ginger to make the aroma even more pronounced.

Add the chopped green onions and stir-fry over medium heat.

How to make ③ Add[seasonings]and bring to a boil.

en the minced meat changes color and the green onions become brightly colored, add the[seasoning]ingredients.

Please adjust the amount of bean sauce according to your preference of spiciness.

I like spicy food, so this time I added about 2 teaspoons to get a good feel for the spiciness.

Bring to a boil over medium-high heat, then reduce heat to low and simmer for another minute.

It may seem like there isn’t much water in it, but since the firm tofu that will be added later is not drained, it blends in just fine!

How to make ④ Add tofu and nameko and simmer further

Add the firm tofu that you cut earlier to the frying pan.

From here on out, the key to making the tofu beautiful is to mix it gently so as not to break it up!

Normally, mapo tofu is completed at this point, but in this recipe, we added nameko mushrooms as a finishing touch!

Let it simmer over low to medium heat for 2 to 3 minutes so that the nameko mushrooms are thoroughly cooked.

en you add nameko and boil it, the mapo will start to thicken and look delicious!

Boil for 2 to 3 minutes, serve on a plate, then sprinkle with green onions to complete the “nameko-rich mapo” ♡

Thick and delicious nameko! I can’t stop eating white rice♪

“Mapo tofu with plenty of nameko” looks no different from regular mapo tofu, but when you scoop it up with a spoon, it’s very thick!

Usually mapo tofu is thickened with potato starch dissolved in water, but in this recipe, just adding nameko mushrooms makes it thicker.

en I tried eating it, I found that the texture and flavor of the mushroom mushrooms were not lost to the spicy seasoning with the addition of bean sauce, and the mushrooms had a strong presence and were very satisfying to eat.

Of course, it was also delicious on top of white rice to make “Mabo Nameko Don”.

The smooth texture of nameko mushrooms is added to the usual mapo tofu, and the white rice disappears in seconds…!

This is a recommended recipe where you can enjoy a slightly different taste than the usual mapo tofu by simply adding nameko ♡

A must-try recipe for nameko lovers! Please try it ♡

This time, I made a delicious rice recipe using nameko mushrooms. The spicy mapo tofu and the smooth and chewy nameko go well together!

The addition of mushrooms makes the flavor even more powerful than regular mapo tofu!

You’ll be surprised at how delicious it is once you eat it, so please give it a try!