Umai

Millie Tsukagoshi Lagares · Umai

Follow Millie Tsukagoshi Lagares' recipe for Japanese katsu sando, a sandwich with crispy fried chicken, tonkatsu sauce and cabbage.

Millie Tsukagoshi Lagares · Umai

This is a Japanified rendition of the Chinese dish mapo tofu, but the Japanese version is more savoury and salty, with a slightly thicker sauce. It’s a strong contender for weekly dinner rotations, depending on what you have in your fridge. I love the combination of pork mince and aubergine (eggplant), but it works well with tofu – or make it vegetarian or vegan by omitting the meat and using tofu or vegan mince and substituting vegetable stock powder. It’s a little spicy, very savoury and super saucy, so it’s perfect to top steamed rice and eat with a big spoon. Negi are a type of Japanese spring onion. If you can’t find them, use spring onions (scallions) instead. Doubanjiang, also called fermented chilli bean paste or spicy bean paste, is a fiery, savoury paste made from fermented broad (fava) beans. You can find it in Asian supermarkets and in many Western supermarkets.