"mapo" Recipe

Prepare mochi

If using hard kirimochi, cut each piece into 1/2–3/4-inch slices or bite-sized cubes. Lightly dust with a little cornstarch if sticky. Pan-fry mochi in 1 tablespoon neutral oil over medium heat until both sides are golden and slightly puffed, about 2–3 minutes per side. Remove and set aside on a platter; keep warm.

Cook scallions and rice

Trim and thinly slice scallions, separating white and green parts. Keep the green parts for garnish. If using cooled cooked Japanese rice, fluff and keep warm until assembly.

Toast aromatics and chilies

In a wok or heavy skillet, heat 2 tablespoons neutral oil over medium-high heat. Add the toasted, roughly broken Sichuan chilies and stir for 20–30 seconds until fragrant (take care not to burn). Add minced garlic, minced ginger and the white parts of the scallions and stir-fry for 30–40 seconds until aromatic.

Brown the beef and build flavor

Increase heat to high and add the ground beef. Break it up with a spatula and brown thoroughly, cooking until no pink remains and some fond forms, about 4–6 minutes. Add doubanjiang and the minced fermented black beans; stir and fry 1–2 minutes until the oil turns red and the paste is fragrant.

Deglaze and simmer

Add Shaoxing wine to deglaze, scraping up browned bits. Stir in light soy sauce, dark soy sauce, sugar, white pepper and 2 tablespoons of the chili oil. Pour in the stock, bring to a gentle simmer and cook 5 minutes to meld flavors. Taste and adjust salt/soy if needed.

Finish sauce with slurry and seasoning

Whisk cornstarch with 3 tablespoons cold water to make a smooth slurry. Slowly drizzle the slurry into the simmering sauce while stirring to thicken until the sauce lightly coats a spoon (about 1–2 minutes). Stir in the toasted ground Sichuan peppercorn and sesame oil. If sauce becomes too thick, add up to 1/2 cup stock to reach desired consistency.

Combine mochi, rice and mapo beef: Return the pan to medium heat. If needed, warm the mochi briefly in the pan with a splash of stock or a little extra chili oil so they soften and pick up sauce. Add the cooked rice to the pan and spread it, then spoon the mapo beef sauce over the rice and gently fold to distribute—be careful not to overbreak the mochi pieces. Let everything warm together 1–2 minutes so flavors meld.

Garnish and serve: Transfer to serving bowls or a shallow platter. Scatter reserved sliced green scallion parts on top, drizzle with remaining chili oil to taste, and sprinkle toasted sesame seeds if using. Serve hot.