The main ingredients are tofu, ground pork and chili paste. Variations include adding mushrooms, chingensai (bok choy) or green onions. Miso paste replaces the chili paste in the version here for a milder take.
And while you can buy prepared mixes where you add tofu, the homemade version is so much better!
What you’ll need
Amounts are approximate and can be adjusted for taste or the amount of ingredients on hand.
This recipe easily serves two adults and one toddler.
We used 3 mushrooms and 2 bunches of baby chingensai in addition to the basic recipe.
- 400 grams ground pork (around this amount is no problem)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 350g tofu – cut into chunks (This is one package. A larger package is fine.)
- drizzle of sesame oil
- 2 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp miso paste **if you want it spicy, replace the miso with chili paste
Potato Starch Sauce
- 1 tbsp potato starch (katakuriko)
- approximately 4 tbsp luke warm water *the sauce should be runny and the powder dissolved
Steps to delish
- Fry the pork in a large dry (no oil) pan with ginger paste and garlic paste on medium-high until almost cooked.
- While the pork is cooking, mix the soy sauce, mirin and miso in a bowl to make the first sauce. The miso can stay chunky.
- **If you are using mushrooms, add them and fry for 1-2 minutes.
- Add the tofu and gently fry for a couple of minutes.
- While the tofu is cooking, mix the potato starch with water in a small dish. Use your fingers to dissolve the powder in the water.
- **If you are using chingensai, add it and cook for 3 minutes.
- Add the sauce from step 2 and stir fry the ingredients.
- Add the potato starch sauce and quickly incorporate it while stirring constantly.
- Turn the heat off and drizzle sesame oil on top.
- Serve warm on its own or over a bowl of white or brown Japanese rice.
Toppings can include chopped green onions and seven spices pepper (shichimi) like in the first photo. If you want a spicier pepper, try Sichuan pepper (sansho), which is usually sprinkled on grilled eel.
Have you tried a version of this recipe? How about the semi prepared boxed mixes? I ate a lot of these in Japan!