Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone
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- čas přidán 16. 01. 2024
- You know how we have “Chinese food” in the US that’s based on Chinese dishes, but it has sort of become its own thing? So does Japan! Mabo Dofu マーボー豆腐 is a Japanese adaptation of the spicier Sichuan dish Mapo Tofu, consisting of cubes of fresh tofu in a savory-sweet sauce over rice. It’s a popular household lunch and dinner favorite in Japan and today I’m Makin it with Nancy Singleton Hachisu, the James Beard Award-winning author of five books, including Japan: The Vegetarian Cookbook and Japan: The Cookbook.
Check out her books here: www.amazon.com/Japan-Vegetari... ( a must have for anyone who loves vegetables…)
Give Nancy a follow on the ol Instagram here:
/ nancyhachisu
And a special thanks Andrew, Nancy’s son… and renowned Rice Wizard. We love you Andrew.
🍚 Nancy's Rice Method:
Rice: 1080 ml rice/450 grams
- Flush it with water
- First rinse (no scrubbing) and pour out water
- Second rinse (with agitation) and pour out water
- Let it strain for 10 minutes
- Soak it in in 1080 ml of water for 20 minutes
- Boil on high heat (covered) for 7 minutes
- Simmer on low heat (covered) for 20 minutes
- Let sit (covered) for 10-20 minutes
⏰ Ahead of time ingredient prep:
- Regular soybeans:
- Soak overnight
- Cook in unseasoned water for 1.5 hours
- Make tofu:
- Soy milk
- Nigari (coagulant)
- Make Konbu Dashi (Kelp Stock)
- Soak some pieces of dried kelp in 200mL of wourder
🍲 Day of:
- Cooked soybeans, soaked
- Napa Cabbage
- Tera Natto or Hama Natto - fermented soybeans
- Awase Miso - “mixed” miso paste, a mixture of red and white
- Ginger, chopped
- Garlic, chopped
- Scallion tops, chopped
- Tobanjan - spicy chili miso paste
- Tenmenjan - sweet soybean paste
- Sesame seeds - crushed up
- Dried Szechuan peppercorns
- Konbu (kelp) - soaked in wourder
- Potato starch slurry
- Grapeseed Oil - 2tbsp
- Sesame Oil - 2 tbsp
- Shoyu (Soy sauce)
- Rice
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Don't forget to subscribe, ya turkeys 🦃
/ @bradleone
/ brad_leone
/ brad_leone
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Shot by: Ian Deveau
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
Japanese Mabo Dofu with Nancy Singleton Hachisu | Makin' It! | Brad Leone
Watching Brad work in the kitchen with a precise chef like Nancy reminds me of him and Claire Saffitz working together. Would love to see him and Claire in a video again.
OK, she did not work well with our boy. We don't want to invite her bavk😮
Totally!
Brad and Claire were magic together. Really hope we get a chance to see them working on a project without daddy BA hovering over them.
@@Kazooker are you afraid of naming names or do you just base your judgement off rumors and you don't know the full story
@@religionisapoison2413i miss almost all his old coworkers interact together. was such an awesome and funny bunch.
They’re shaking their heads at Brad using the rice cooker but I’m full blooded Japanese and married a mainland Chinese woman and no one in our respective families uses anything but a rice cooker nowadays. If you eat tons of rice there’s little reason to go any other way.
i've made rice in a pot in a pinch, but you get a way more consistent product with a rice cooker. also, brad said he had a zojirushi, which is like... the rolls royce of rice cookers.
100%
Yep. 11yrs in Japan (I think Nancy might have been a friend of a friend (of a friend?) back then), and I really can't imagine anyone thinking that cooking plain white rice on the stovetop instead of a rice cooker is anything but an affectation of tradition (or super "shokunin" kind of stuff for high end sushi or shojin cooking).
lol precisely, ask Uncle Roger about it 😂
you can get really good results in the oven too
Brad please bring back the fermentation station.
That's what we all need in our lives a bit more funk ❤
Oh my gosh that’s my favorite of Brad, he gets so contagiously inspiring with the funk!!! 🌶️🫙🧅🫙🥒🧄🫙🥕🫚🫙
@@Heybros233 YAAAAA!
I don't know how to really explain this but watching this makes me feel like I've been called to the front of a classroom by a teacher that I greatly admire only to do every single thing incorrectly while my friends watch and as much as I admire the teacher, I am DESPERATE for it to be over and what lasts 10 minutes feels like 4 hours and I am promising God I will never sin again if he'll just make it end, but I love every second of it.
I am 6 minutes in and I don’t know if I can finish the rest of this video with her control issues. Cudos for finishing this shoot and staying positive Brad. You are a better man than me.
I made it to 6:48 and then moved on.
she stresses me out lolol
same lol she seems like a nightmare to work with
same! People comparing her to Claire are crazy... Claire is particular and precise, too but somehow this lady frustrates me
@@mariaj3263 She seems more judgemental and critical, whereas Claire could actually laugh about it.
I know Nancy said no mushrooms but when me and my dad make Mabo dofu we add mushies hehe and its yuuuuummy
No Asian would ever judge your Zojirushi
I'm so confused why they were shaking their heads at the Zoji.
@@RYTF5 Because they don't know what they're doing.
Brad, I’m going through a really tough time and your unshakeable positive attitude is exactly what I need right now. You deserve all the success you’ve achieved and much more. Best wishes to your and your family.
Why the hate on the Zojirushi? Every asian I know, including my family, uses a rice cooker.
For her likely because it's non-traditional, and maybe considered unskilled and/or lazy.
@@kindablue1959 in that case, better get rid of the gas stove and the enameled cookware. In the name of tradition.
i love brad but this woman did not seem like she had a good time working with him.
It was a bit stressful to watch.
It was her dumb ass.
where'd they find this awkward middle-aged white lady to guide Brad through doing Japanese cuisine and also she proclaims that she hates rice 😂😂😂😂😂😂😂😂
Japanese cuisine might have to many rules for ol Brad. Brad loves his improvisation.
Brad: "I almost want to put some nice mushrooms in this."
Nancy: "...no..."
Lol
This was a fussy recipe but Brad was awesome and always smiling!
Couldn’t figure out why you stopped being shown on Bon Appetite, but I’m glad I was able to find this beauty of a CZcams channel. You inspired me to start getting into cooking. The 🐐Brad Leone
DUDE just look at that rice, not touched not looked at but still perfect that's how u know shes not spouting bs
My two favorite recurring jokes from Bras are "Thats what I said" and his theory about Garlic
How does anyone hate on the zojirushi? In Japan only sushi chefs who have been working for 10+ year are considered superior. It's the gold standard
I snagged Nancy's Japanese Farm Food cookbook a long time ago and it's the best thing ever.
Breaking Brad caught me off guard. Hilarious. This looks delicious!
I love that she knows a lot about the cuisine but holyyyy I could never cook alongside someone like that is incredibly picky for ingredients & tries to control every step of the way T-T
For real...like couldn't they have done a trial run of the recipe to get comfortable with each other beforehand? Otherwise she comes across as uncomfortably controlling for a pretty laxed series. oof
Brad, please show how you made the silken tofu. 🙏🏼
This looked great! Always a joy to watch your videos! 👍🏼
"Breaking Brad" had me crying 😭😂
This just made my morning seeing Brad posted, excited to watch the video!
She seems unpleasent to me. A bit gatekeepy and critical. And asian people who eat rice use rice cookers!
I think people are misinterpreting the disdain for rice cookers here, I don’t think she’s against rice cookers but many households do not own a rice cooker. Many modern recipes from Asian cuisine tend to assume you have a rice cooker or heavily imply that it’s the only way to cook rice. Which gate keeps the recipes for people who may not want or need a dedicated machine for cooking rice.
Not.. a… big… lover… of…. Rice?????? The carb lover in me is crying
A Brad and Lucas video would be worlds colliding
Mapo tofu is my favorite Chinese takeaway dish when I was a student. Great memories. 😊
Interesting episode.
Brad, you ought to check out recipes using fermented red tofu (紅腐乳). Or make it yourself now that you know how to make tofu. That ingredient is right for your palate.
she was kind of a rude B
Mapo tofu is one of my favorite foods to make 🥰 thanks Brad & Nancy for spreading the word lol
They made the tofu together and didn’t film that part??? That is a crime!
Super fun! I’ve been loving making meaty Mapo tofu, this will be great to make for my vegetarian daughters.
That Breaking Brad reference was MONEY!
Ohhhhh wow I want a big bowl of this!!!!! Yum!
Loved this!
Lovely collaboration. The “yes ma’am” was right on time. Let me know how the boys like tofu. Feeling inspired to try it for my picky eater..🤟
You can’t go wrong with Japanese mapo tofu! Its SO delicious and comforting 😋
My son loved tofu growing up
When unstoppable force meets an unmoveable object.
brad is one of the goodest known to man kind !
You are wonderful Brad!!
Breaking Brad should be its own segment.
Korean Mapo Tofu is my favorite dish
shes a bit controlly, littlee stressful, go go go, yes mam, more of a precise recipe though, GO.
catching up today, love the show Brad!
I’d love to see Brad take a crack at making fermented tofu
Needed a whole ingredient temple for this one
as always Brad delicious and too funny
"Go, Go, Go!" 😬
I love my Brad, I love this Brad, I wish I had both Brad's.
Brad and Nancy killin' it!
Breaking Crooked Brad Leone 😂
That was incredible, don't need animal protein when you have so much flavour, texture and protein without it.
Personally, I'd love to see you do more vegetarian and vegan episodes (but completely understand that it's not for everyone). I think it's just fun, exciting and interesting to explore different cuisines and different dietary restrictions/preferences. Just like you and Nancy did in this episode.
Thanks for makin' and sharing another great video, Brad, team, Nancy and Andrew 💚
Brad totally thrown off by the misunderstanding over torn scallion tops is me and my speaking cadence whenever I detect even a tiny bit of hesitation from someone or when I think maybe I've disappointed someone.
I feel like I'm watching myself. Makes this feel even more approachable :)
You is awesome Brad !!
Had one of this woman's cookbooks. Gave it to the library. I'm Japanese American who was taught by my Japanese mom how to cook Japanese food. For those of us who understand Japanese cooking, Nancy doesn't know as much as she likes to pretend she does, and she appears to have adopted the negative and critical attitude as a smokescreen for her lack of knowledge. She's fooled Brad with her fancy ingredients and "insider" tips, but she hasn't fooled me.
This is what I was looking for
Awesome!
Exciting!
1:24 Yay the best part of the show.
Gonna run by Walmart to pick up these ingredients for dinner tomorrow!
This looks delicious! And I'm so excited to see Hodo soymilk featured!! Woo-hoo!!
Go, go, go.
If you're wondering where to find the tera natto in the US, it's available in any Chinese market under the name dou chi 豆豉 :)
Awesome video guys, Nancy is great
Love Nancy!! She is an incredible food writer. Her book Food Artisans of Japan is a stunning portrait of Japan and is a wonderful read.
Godbless you Brad 😅....that seemed a little awkward and challenging for both of you! 🤐
I need a breaking brad spinoff show
I think she'll like rice more if she used a rice cooker 😂
Legends
Is it possible to deep fry toffoo??
Crunchy/ Tasty??
The internet frontier.
Leone broke hacking away the elusive dad internet brand archetypes.
And like the magic that nobody every talks about and I can never really explain is like being conversational on so many levels to some many people. So many.
We r here 2024. 🎉🎉🎉
THE... AB. SOLUUUUUUUTE BEST
You is great
Not Breaking Brad lololol
Nancy is so sweet and chill! Cooking with Brad and just going with the flow she is a perfect fit for the show! Whoever is scheduling the guests is really nailing it!
No way José
Biggest culinary force to hit the brad kitchen yet
3:17 LOLOLOLOLOLOLOLOLOL
I feel like uncle roger would have a field day with this haha
rice or pressure cooker def way to go for rice
Bushel Boi Brad Vs. Nancy
Thought you would be cooking some GOOSE lol... Much Love From Aus
Nancy is the best!!!!!!
It's fun seeing how the ba crew have moved on.
Nice job on this dish. She was a good teacher.
Ooooh. Natto. Yummo! 🦠🖤🫘🖤🦠
yeeeeessss Braaaaddd make that vegan stufff nooww 🙌🙌🙌🔥🔥
Greetings,
Where are the videos of you and your new home from the beginning?
Cheers 🍷
you is the best :)
I love Americans trying out the metric system. Its so funny. Wonderful video
Silly nonsense. All Americans have been taught metric since the 70s. Metric's a requirement for many governmental agencies, and all our food etc is labeled in both. So we're actually bi-unital. Most of us just prefer Imperial for many things, but have no problems using metric.
@@kindablue1959 well, the video made it quite clear and the struggle is real.
@@tomypreach Why, because he stumbled on 180 vs 1080 grams after she first stumbled and said 180? Yikes. Have you ever watched any videos with Brad before - his short term memory is about that of a goldfish (Note: he also sells a line of cannabis...). And you're judging all Americans by how Brad's brain works? LOLOLOLOL
@@kindablue1959 the fact that you're not aware of the struggle, just confirms the fact that the struggle is in fact very real. 😂
@@tomypreach The fact that you think you can gaslight people with high school pop psychology is hilarious.
As an Asian, use a rice cooker for 99% of things you make. Rice is a vessel for flavor and texture and if you find a good rice for whatever you’re making then you can use a rice cooker
Nancy has the best books on Japanese cuisine and it’s not even close.
Pah. These Americans, coming over here, taking our men and looking down on our proud and ancient Zojirushi fuzzy logic traditions
I’ve read the stories about the ancient Japanese, Cooking rice on top of the peaks of Mt Fuji in there giant stone Zojirushi rice cookers. Tales of great samurai warriors who cooked rice to perfection horseback thanks the the fuzzy logic of there trusty Zojirushi! And the brave and hardy sailors of the Japanese coast sailing to far off lands thanks the there trusty Zojirushi, it brings tears to my eyes
not feeling it.
So the Japanese version is less spicy with no meat?
this lady is very annoying
BREAKING! BRAD!
Why is it that when the Japanese steal a dish from another culture, it's considered Japanese cuisine. But if a foreign cook makes new versions of sushi rolls, it's still called Japanese food. Egg rolls are a Chinese food, lasagna is an Italian food, no matter the nationality of the chef, or ingredients used to make it. What makes a "Japanese adaptation" of Mapo Tofu different? Why does it stop being a Chinese dish? By the way, the Mapo Tofu recipes that most Japanese people know and use was derived from chef Chen Kenmin, a Chinese person, the father of famous Iron Chef Chen Kenichi. Koreans also love Mapo Tofu, but they call it a Chinese dish. Only in Japan, someone decided that their version was a Japanese dish. Tofu is also a Chinese food, brought to Japan by Buddhist monks (and soy sauce, udon, soba, wagashi, etc), because they were vegetarian. But some people wrongly think tofu and soy sauce as Japanese.
Anybody else’s Siri set a timer for 17 minutes when Brad said it ? Lol I thought it was part of the video
Nope. Never turned it on for any of my phones.
@@freighter1097 mine created every single one which was funny at first.. but I think I have a similar voice to brad if that has an influence
When is matty making a guest appearance?
Wait, konbu's endagered?
It's like Brad cooking with his mom
Nancy’s awesome