Chop the deep-fried silken tofu into bite sizes, then remove excess oil by placing them in freshly boiled water. Slice the onion into wedges, then chop the green pepper, shiitake mushrooms, and carrots into the same size as the onion wedges.
Finely mince the garlic and green onions, then sauté together with the vegetables with a small amount of oil.
Add ketchup to the pan, and sauté to evaporate the acidity. Add the chicken stock, sugar, and the rest of the seasoning ingredients.
Add the tofu, then simmer for 3-5 minutes.
Add the katakuriko slurry to thicken, then you're done!
Here it is with meatballs made from 200 g ground meat, Japanese leeks, 1/2 egg, and katakuriko.
Story Behind this Recipe
I came up with this recipe when trying to invent a filling beer snack like sweet and sour pork or meatballs.
Place the deep-fried silken tofu in freshly boiled water for 1-2 minutes to remove the excess oil.