Mabo don from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on August 25, 2018

    This has become a favorite in our house. I use chicken stock in place of torigara, and only 1 tsp of tobanjian as that is the right spice level for us. I've also reduced the sugar to 1/2 tsp, or used 1 tsp of granulated Splenda instead, and it comes out delicious.

  • Jojobuch on October 22, 2017

    Very satisfying, and easy to make as long as you have the right ingredients - that said, I substituted Gochujang for the Japanese Chili paste, and Chinese rice wine for sake, with excellent results.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.