a Chinese dish adapted to Japanese tastes
from several sites online
- 1 block cotton tofu, about 1 lb
- ½ lb ground pork
- 1 Tbsp vegetable oil
- 2 clove garlic, finely chopped
- 1 Tbsp finely chopped fresh ginger
- ½ negi or 4 or 5 green onions
- white part only, finely chopped
- 1 Tbsp tobanjan
- 1 cup water
- 2 tbsp sake
- 3 tbsp miso
- ½ tsp sugar
- 1 Tbsp katakuriko/corn starch
mixed with 1 Tablespoon water
- 1 teaspoon sansho powder
- ½ Tablespoon Japanese sesame oil
- green onions, green part only, cut into rings
- 4 cups steamed rice
Wrap tofu in a towel, add some weight (plate with a can of tomatoes or whatever), and let the tofu drain for about 30 minutes. Cut tofu into ½-inch cubes. Set aside. Some recipes call for boiling the tofu, or for stir-frying the cubes with sesame oil, but I opted for the easy way.
In a two cup measuring cup, combine water, sake, miso, and sugar. Stir until the sugar and miso dissolves. Set aside.
Heat oil in a wok on low heat, add garlic, ginger, and onion. Stir fry for a few minutes. Add the tobanjan, give it a stir, the add the ground pork. Break up the chunks of meat until the color changes. Pour the sauce mixture into the wok and bring it up to a simmer. Add tofu cubes, and simmer for about 10 minutes. Mix the corstarch with the water and stir it into the wok. Stir gently, so as not to break the tofu cubes, until the sauce is thickened and glossy.
Serve in bowls on top of Japanese rice. Sprinkle a little sansho powder and sesame oil on each bowl. Garnish with the onions.