If you love mapo tofu, try this Japanese inspired, mapo daikon!
I love this daikon version as well as the Sichuan mapo tofu, because the daikon can absorb all the umami coming from ground chicken.
This is lighter and milder than the Sichuan mapo tofu, so it is perfect when I want lighter meal with spicy kick! I substituted ground chicken for beef, miso paste for fermented black beans, and daikon for tofu, obviously!
It is great for weekdays dinner, it can be done in one pot within 20 minutes!
First, saute minced garlic, green onion (white parts only), and ginger until the garlic releases its own aroma. Add doubanjiang and cook for 30 seconds.
Then add ground chicken. When it is cooked, add chicken stock and daikon cubes. Simmer until the daikon is cooked through for about 10 minutes.
Stir in miso paste, mirin, and chili powder.
Mix corn starch and water for slurry. Whisk it in the pan and bring to a boil to thicken the liquid. Turn off the heat and stir in sesame oil. Adjust a seasoning with salt.
Serve with steamed rice and garish with cilantro leaves.
- 1 tablespoon canola oil
- 3 ea garlics, minced
- 3 ea green onions, white part only, minced
- 1 teaspoon minced ginger
- 1/2 tablespoon Doubanjiang (chili bean sauce)
- 4 oz ground chicken
- 1 1/4 cups chicken stock
- 10 oz daikon radish, cut into 1/2 inch cubes
- 1 tablespoon miso paste
- 1/2 tablespoon mirin
- 1 teaspoon Chinese chili powder (Làjiāo fēn) or Korean chili powder (gochu gadu)
- 1 tablespoon corn starch + 1 tablespoon water, for slurry
- 1/2 tablespoon sesame oil
- salt to taste
- cilantro leaves, for garnish
- steamed rice, for serving
- In a saute pan, heat canola oil, garlic, green onion, and ginger and sautee until the garlic releases its own aroma. Add doubanjiang and cook for 30 seconds. Add ground chicken and cook it.
- Add chicken stock and daikon cubes. Simmer until the daikon is cooked through for about 10 minutes.
- Stir in miso paste, mirin, and chili powder.
- Mix corn starch and water for slurry. Whisk it in the pan and bring to a boil to thicken the liquid. Turn off the heat and stir in sesame oil. Adjust a seasoning with salt.
- Serve with steamed rice and garish with cilantro leaves.
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