- Wash and cook the Japanese rice.
- 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.
- In a bowl, mix together the ginger, garlic, and white parts of the scallion. Set aside.
- In another bowl, mix together the torigara stock, sake, sugar, soy sauce and miso. Set aside.
- In a smaller bowl, mix together 1 tbsp of the sesame oil, water, katakuriko and vinegar. Set aside.
- 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.
- Add the tofu and cook for 3 mins. Add the katakuriko mixture and stir through to thicken the dish. Cook for another 30 secs.
- Divide the cooked rice among 4 bowls and spoon the tofu over. Garnish with the chopped coriander and season with sansho to taste.
- Tip: Omit the tobanjan (spicy bean paste) so kids can enjoy this dish too!