Mabo Dofu Udon
Mabo Dofu Udon is a fusion dish that combines the rich, spicy flavors of Mabo Dofu (inspired by the Chinese mapo tofu) with the comforting, savory taste of udon.
The combination of ground meat and tofu creates a rich, savory base. The addition of soy sauce, oyster sauce, and douchi (fermented black beans) intensifies the umami flavor, giving the dish depth and complexity.
Doubanjiang (fermented broad bean paste) is the key ingredient that provides the characteristic spiciness and pungency of Mabo Dofu. This spicy bean paste, along with the minced garlic and ginger, infuses the dish with a warm, aromatic heat that lingers on the palate.
About Mabo Dofu
Mabo Dofu, also known as Mapo Tofu, is a flavorful and comforting dish that showcases the culinary interplay between Japanese and Chinese cuisines. Originating from the Sichuan province of China, Mapo Tofu was introduced to Japan and adapted to suit Japanese tastes, resulting in a milder but equally delicious version known as Mabo Dofu.
Tofu: The star of the dish is tofu, typically soft or medium-firm, which absorbs the flavors of the rich, savory sauce.
Ground Meat: Often made with ground pork or beef, the meat adds a hearty texture and depth of flavor to the dish.
Miso Paste: A staple in Japanese cuisine, miso paste is sometimes added to the sauce to introduce a layer of umami, enhancing the overall flavor profile.
Fermented Bean Paste (Doubanjiang): This spicy, salty paste is essential for an authentic Mabo Dofu, providing a distinctive kick.
Soy Sauce and Sake: These ingredients are used to season the dish and balance the flavors.
Garlic, Ginger, and Green Onions: These aromatics are sautéed to create a fragrant base for the sauce.
Chicken or Beef Broth: Used to create a rich, flavorful sauce that ties all the elements together.
Cornstarch Slurry: This is added to thicken the sauce, giving it a luscious, clingy texture that coats the tofu and meat perfectly.
Udon Noodles
Udon noodles are thick, chewy Japanese wheat noodles known for their hearty texture and versatility. They are traditionally served in hot soups, stir-fries, or cold dishes, and come in three main forms: fresh, frozen, and dried.
Fresh udon noodles are soft, with a smooth texture, and provide the best overall experience for dishes like udon soup, where the noodles can absorb the broth–although making udon from scratch at home is quite difficult.
Frozen udon noodles are pre-cooked and then frozen, maintaining much of the fresh noodle’s texture and taste when reheated. Dried udon noodles, while convenient and shelf-stable, tend to be a bit firmer and less chewy compared to fresh or frozen noodles.
When making curry udon, frozen udon is often the best choice. It has a great balance of convenience and texture, and when heated, it retains its chewiness.
My favorite brand, Sanuki or Shirakiku, is known for producing high-quality udon with a satisfying chew, making it ideal.
Curry Udon
- Total Time: 15 minutes
Description
Japanese curry udon is a comforting dish of thick, chewy udon noodles served in a rich, savory curry broth, often accompanied by tender meat and vegetables, making it a hearty and flavorful meal.
If you love Japanese curry, check out my other recipes that use it:
Curry Pan
Japanese Curry with Rice
Katsu Curry
Ingredients
- 3–4 cups dashi (alternatively, you can use 3-4 cups water with 2 teaspoons of hondashi)
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 2 cubes Japanese curry roux
- 1/2 yellow onion, thinly sliced
- 1/2 lb thinly sliced beef
- 2 servings udon noodles (I recommend using frozen udon noodles. You can find them at most Asian markets)
- Optional Garnish: Green onions and togarashi (Japanese chili spice)
Instructions
- In a large pot, combine 3-4 cups of dashi, soy sauce, and mirin (add more or less dashi depending on how thin or thick you want your broth to be). Stir to combine and bring to a simmer over medium heat.
- Add the thinly sliced onion to the pot and simmer for 3-4 minutes until the onion softens.
- Add the thinly sliced beef to the pot and cook until it is almost completely cooked.
- Break the curry roux cubes into pieces and add them to the pot. Stir until the roux is fully dissolved and the broth thickens, creating a rich curry sauce.
- While the curry is simmering, cook the udon noodles according to the package instructions (typically by boiling them in water for a few minutes). Once cooked, drain and set aside.
- Add the cooked udon noodles into the curry broth and serve the curry udon hot, garnished with additional toppings like green onions and togarashi if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
Mabo Dofu Udon
- Total Time: 20 minutes
Description
Mabo Dofu Udon is a savory Japanese dish that combines thick udon noodles with a rich, spicy tofu and ground meat sauce, creating a flavorful and hearty meal.
Ingredients
- 1 tablespoon ginger, minced
- 2 tablespoon garlic, minced
- 1/2 lb ground meat (beef or pork)
- 2/3 cup bone broth (chicken or beef broth work great too)
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon doubanjiang (chili bean paste; sub for gochujang)
- 1 teaspoon granulated sugar
- 2 servings udon noodles, cooked
- 1/2 block silken or soft tofu, cubed
- Green onions and toasted sesame seeds (optional; for garnishing)
Instructions
- In a large pan, drizzle some olive oil and let your ginger & garlic cook over medium heat for 2 minutes.
- Add in your ground meat and cook until browned.
- Add in the bone/chicken broth, oyster sauce, soy sauce, sesame oil, cornstarch, doubanjiang, and sugar, and cook for about 5 minutes, mixing every minute or so.
- Add in noodles and tofu and coat thoroughly with sauce. Be careful not to mix too much, as this can break up the tofu too much.
- Serve, and garnish with green onions and sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2