Directions

To Prep

1. Wash and cook the Japanese rice.
2. Place the tofu slices on a work surface and lay a clean kitchen towel or cheesecloth over them, then place weight on top of the tofu such as a heavy plate to press out any excess liquid. Set aside for about 30 mins. Then, cut tofu into 3 cm cubes and set aside.
3. In a bowl, mix together the ginger, garlic, and white parts of the scallion. Set aside.
4. In another bowl, mix together the torigara stock, sake, sugar, soy sauce and miso. Set aside.
5. In a smaller bowl, mix together 1 tbsp of the sesame oil, water, katakuriko and vinegar. Set aside.

To Cook

1. Heat the remaining 1 tbsp sesame oil in a large frying pan or wok over high heat. Fry ginger and garlic until aromatic, then add the pork, scallion mixture and the tobanjan. Cook for about 2 mins. Use a fork to break up the minced pork and stir the ingredients. Add the liquid mixture. When the liquid comes to a boil, reduce the heat to medium.
2. Add the tofu and cook for 3 mins. Add the katakuriko mixture and stir through to thicken the dish. Cook for another 30 secs.
3. Divide the cooked rice among 4 bowls and spoon the tofu over. Garnish with the chopped coriander and season with sansho to taste.
4. Tip: Omit the tobanjan (spicy bean paste) so kids can enjoy this dish too!