Cut the tofu into 1 cm cubes. If using silken tofu, lightly blanch (to prevent the tofu from crumbling).
Finely chop the Japanese leek, garlic and ginger.
Heat a wok, add the sesame oil and fry the ingredients from Step 2 (add the garlic while the temperature is low). Then add the ground pork and fry on high heat.
Add the ☆ ingredients into a bowl and mix. Add the contents of the bowl into the wok and simmer.
Next add the tofu and mix well.
Let it simmer and then add the katakuriko slurry. Sprinkle a small amount of chopped green onion on top and you're done!
Story Behind this Recipe
This is a routine dish in our family as we try to avoid using artificial seasoning. I wanted to deepen the flavor so I modified the seasonings and settled on this recipe.
Try using the miso (rice miso) that you have at home instead of the doubanjiang if you don't like it spicy. Adults could also pour some ra-yu on top just before eating. If you use 1/2 teaspoon of doubanjiang and 1/2 teaspoon of miso, you get a slightly spicy flavor. Adjust the flavor to your preference! Try with 50 g of ground pork.