Stir-fry the ground meat until cooked through. Add the atsuage and ★ ingredients, and stir. Thicken the sauce with the katakuriko slurry (5 tablespoons plus) at the end.
Story Behind this Recipe
I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite. This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.
If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice.