Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients
1 tablespoon (15ml) water
1 tablespoon (15ml) katakuriko (potato starch)
2 tablespoons (30ml) sesame oil
8oz. (225g) ground pork
3 tablespoons (45ml) ginger, peeled and minced
2 cloves garlic, minced
2 scallions, white parts only, minced
2 teaspoons (10ml) tobanjan
1 cup (240ml) dashi
2 tablespoons (30ml) sake
1 tablespoon (15ml) soy sauce
2 tablespoons (30ml) red miso paste
1 lb (450g) soft tofu, crumbled
1 cup (240ml) uncooked Japanese rice
Method
Cook rice according to package instructions and set aside.
In a small mixing bowl, combine water and katakuriko. Set aside.
In a large skillet, heat sesame oil over medium-high heat. Add pork and cook for 3-4 minutes while breaking apart the ground pork with a fork.
Add ginger, garlic, tobanjan and scallions and cook for 2-3 minutes.
Add dashi, sake, soy sauce and miso paste and bring to a boil.
Reduce heat to medium and simmer for 5-6 minutes.
Add starch and water mixture to the pan and stir, allowing the sauce to thicken.
Add tofu to pan and cook for an additional 1-2 minutes.
If the sauce is too thick, use a little water to thin it out.
Remove from heat and serve hot over rice.
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