1/2 tablespoon of katakuriko + 1/2 tablespoon water
a small amount
a small amount
Plain cooked hot rice
A bowlful per serving
Chop up the onion, ginger, garlic and cucumber finely.
Heat some oil and garlic in a frying pan.
When the garlic starts to smell nice, add the ginger.
Then add the onion and stir fry over low heat.
When the onion has turned brown, add the ground pork and stir fry.
When the meat is crumbly and just about cooked, add the ingredients marked ● (dashi stock, mirin, soy sauce, gochujang) and simmer for 2-3 minutes until it tastes right to you.
Add the cucumber, then immediately add the katakuriko dissolved in water to thicken the sauce. Drizzle in some sesame oil and turn off the heat. Pour the mixture over rice.
Update: As of 2012, I make this with 2 cucumbers and no onion, plus about 200 g of ground pork. I like it better with more cucumber now.
Story Behind this Recipe
I just happened to have ground pork and cucumber in the refrigerator, as well as rice, so I turned it all into a donburi. I was intending to use the cucumber raw, but I just threw them into the frying pan at the last minute on a whim and the result was very nice.
Adjust the amount of katakuriko potato starch flour dissolved in water that is added depending on how reduced the sauce is at Step 6. When you add the cucumber at Step 7, add the katakuriko dissolved in water. right away, to reduce the amount of cooking time for the cucumbers as much as possible.