Time Fuse Mapo Curry Noodles

The Time Fuse Mapo Curry Noodle dish, also known as Countdown Mapo Curry Noodle is comprised of three parts; The curry meatball, mapo tofu, and ramen noodles. This dish was crafted Soma Yukihira in order to compete with his competition, Terunori Kuga’s mapo tofu. By using the meatballs Soma had used for another dish, he creates his own dish, complete with ramen noodles. By ‘fusing’ Japanese and Chinese cooking together with the popular Sichuan Mapo Tofu and the Eastern Chinese Lion’s Head meatball, mixed with the ramen, curry, and Japanese spices, Soma easily creates an upper hand. Soma is confident in his creation, and each of its individual parts, contrary to his competition’s flaming hot mapo tofu.

 

This dish was surprisingly easy to recreate. In total it only took me two hours, and I encountered minimal issues along the way. The only problems I had were:

• I used too much pork. I accidentally used 500g of pork for the meatball, instead of 250g for the mapo tofu, and 250g for the meatball. I rushed to the store at 6pm, in the middle of cooking, and got more meat. However, this worked in my favour, because the amount of pork I used for the meatball was perfect; I was just able to make more meatballs, and add more tofu to proportion out the meat (in the mapo tofu).
• I didn’t let the curry freeze long enough. After making the curry roux, its meant to be frozen solid (preferably overnight) so it oozes out of the curry meatball when broken into. Making the roux and putting it in the freezer was the first thing I did; and it wasnt frozen solid, but it was frozen enough (it was in the freezer for 1 hour)
• I wish I could have had more broth. In the television show, the mapo tofu is more broth like, contrary to mine, which had less broth and a thicker sauce. However I added the sauce in which I braised the meatballs in and it generated something similar enough.

 

Ingredients:

For the Mapo Tofu:

• 1 packet firm tofu (I used 700g)
• 500g ground pork
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• Sichuan peppers
• Sichuan peppercorns
• Fresh chilli (optional)
• 1/2 tsp salt
• 1 green onion minced
• 2 cloves garlic minced
• 2 tbsp cooking oil
• 1/2 cup beef broth/stock
• 1 tsp cornstarch
• 1/8 cup water
• 1 tbsp doenjang (fermented soy bean paste)
• 2 tbsp gochujang (fermented chilli paste)

For the Lion’s Head Curry Meatball:

• 500g ground pork
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• minced garlic
• salt and pepper
• 2 egg yolks
• green onion

Curry:

• ginger
• gelatin (1-2 tsp)
• 1 packet Japanese curry roux
• 1 cup beef broth
• cinnamon sticks

Meatball sauce:

• 2 cups beef broth
• 6 tbsp soy sauce
• green onions
• sliced ginger

To finish:

• 2 packets of dry ramen noodles
• Handful chopped scallions
• Meatball sauce to top

 

Method:

 

 

Combine ginger, cinnamon stick(s), curry roux, gelatin, and beef broth

Stir over medium heat.

 

 

 

 

 

 

I had so much fun making this dish! Its easy, flavourful, and inexpensive to create. I’ll definitely be making this again sometime for my family and friends.

Thanks for sticking around~

Hannah