Before cooking pork, combine the katakuriko, mirin, water, bullion in a small bowl. Heat oils in a shallow straight-sided pan over high heat. Add pork and stir-fry until just a little of pink remains. Reduce heat to medium, add the sliced negi, garlic paste, ginger paste, and the tobajan and combine well. Stir the liquid ingredients and add to pan; cook for about 1 minute, until sauce is thickened. Stir in the black bean paste and soy sauce; mix well. DO NOT BOIL! These last two ingredients, as is miso, are ‘living foods’ in Japanese tradition. Slide the cut tofu into the pan. With a large spoon, ladle the sauce ove the tofu. Please be gentle, so that the tofu doesn't break into smaller pieces. Simmer for about 5 minutes, spoon the sauce over the tofu. Serve in a bowl with a soup spoon. Note: when this was taught to me, Youki chicken stock was powder base was used. |
Image not available |
1 package Mori-Nu soft tofu, drained and cut into ½ inch cubes ¼ teaspoon YOUKI ginger paste 1/2 tablespoons Tobajan (hot chili pepper paste) |
The amount of “heat” can be adjusted to your own tastes. |