Slice the Chinese cabbage thinly.
Cut the tofu into fairly big pieces.
Bring the dashi stock to a boil in a small pan, and start by simmering the stalk part of the cabbage first.
When it's cooked add the sake, mentsuyu sauce, soy sauce, tofu, the rest of the Chinese cabbage, and the leek or green onion.
When everything is cooked add the katakuriko dissolved in water and stir in gently. Transfer to a serving plate and top with some grated ginger to taste.
Story Behind this Recipe
I made it light with Chinese cabbage and tofu.
This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened.