Lee's Mabonasudofudon (Japan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
400g - Momendofu (Tofu, firm)150g - Chicken breast (raw, skinless)100g - Leeks (chopped)300g - Egg plant25g - Ginger (fresh, minced)1tsp - Tobanjan1 tbsp - Kochujan1 tbsp - Soy sauce1 tsp - Chicken broth powder1/2 tsp - Red Pepper1 tbsp - Katakuriko (potato starch)1 sec - Pam (1 sec spray)200g - Cooked white rice
Chop the chicken into very small pieces. Chop the leeks as you like. I leave mine in 1/4 inch slices (they come apart when you cook them). Cube the eggplant into 1/2 inch cubes. Finely mince the ginger.
Spray a large non-stick frying pan with a 1 second spray of Pam (or whichever non-stick spray you use). Add the chicken and cook on medium heat until mostly cooked. Next, add 150cc of water, the leeks and the egg plant. Then add the tobanjan, kochujan, soy sauce, chicken broth powder, and red pepper. Mix it by stirring and cover. It may not seem like a lot of water at first, but a lot of it will come from the vegetables. Stir occasionally and keep covered for 5-10 minutes until the eggplants seemed cooked. Next, add the tofu and cook for another 2 minutes or so.
In a half cup of water add the potato starch and mix well. Turn off the heat and stir this in. Make sure you thoroughly stir it in so it doesn't jelly up. Try not to smash up the tofu as you do.
Prepare two plates with 100g of cooked white rice in each. 100g of rice is not a lot so you will have to thinly spread it out. Evenly divide the contents of the frying pan between the two plates and top over the rice. Done!
Serving Size: 2 servings
Spray a large non-stick frying pan with a 1 second spray of Pam (or whichever non-stick spray you use). Add the chicken and cook on medium heat until mostly cooked. Next, add 150cc of water, the leeks and the egg plant. Then add the tobanjan, kochujan, soy sauce, chicken broth powder, and red pepper. Mix it by stirring and cover. It may not seem like a lot of water at first, but a lot of it will come from the vegetables. Stir occasionally and keep covered for 5-10 minutes until the eggplants seemed cooked. Next, add the tofu and cook for another 2 minutes or so.
In a half cup of water add the potato starch and mix well. Turn off the heat and stir this in. Make sure you thoroughly stir it in so it doesn't jelly up. Try not to smash up the tofu as you do.
Prepare two plates with 100g of cooked white rice in each. 100g of rice is not a lot so you will have to thinly spread it out. Evenly divide the contents of the frying pan between the two plates and top over the rice. Done!
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 503.9
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,042.5 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 8.3 g
- Protein: 40.9 g
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