![]() When cooking the ground pork, he says to cook until the oil is no longer cloudy. Finally, if you don’t have a wok, a large pan or skillet will work fine. If you’re going with Amazon, searching either the English name or the Mandarin name appears to point you to the right product. English names vary and you may grab the wrong item. For the Sichuan ingredients, if you’re in a grocery or market, use the Chinese characters to double-check your bottles. Negi (Japanese leek) isn’t that common in North America but can be replaced with green onions (scallions). Tofu blocks come in all shapes and sizes so your main goal is to get 600g-700g of preferably firm tofu. If there isn’t one nearby, Amazon is surprisingly a good source for these ingredients. Your best bet would be to head to a neighborhood Chinese grocery or Asian market. Your first step (unless you cook Sichuan food regularly) will be to find those Chinese ingredients not typically found in your regular supermarket. The accuracy of the translation is a bit off-the-mark, but you’ll get a reasonable idea of what’s being said in the video. Also I would recommend using subtitles Auto-translated to English when possible. I would still highly recommend watching the video, as you can learn good cooking techniques by watching him perform the recipe steps. He makes a different dish that uses the similar ingredients (Zha Jiang 炸酱), then uses that to make the mapo. The Iron Chef unfortunately, doesn’t follow the video’s recipe in-order. ![]() Using my limited Japanese, YouTube auto-generated Japanese CC translations, a dozen views, and Google Translate on the Japanese recipe listed at the end of the video, I cobbled together an English translated recipe so I could try this at home. Video: Chen Mapo Tofu / by Iron Chef Chen Kenichi
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