[MED] 3 min + 1 min + 3 min + 1 min
½ lb (200 g) mixed ground beef and pork
½ lb (200 g) thinly-sliced pork belly, cut into 1” pieces
1 tablespoon vegetable oil
Sauce Mixture A
3 tablespoons tianmianjiang (sweet bean sauce)
3 teaspoons doubanjiang (spicy fermented bean paste)
3 teaspoons douchijiang (black bean sauce)
Sauce Mixture B
2¼ cups (300 ml) chicken broth
3 tablespoons soy sauce
3 tablespoons sake
350 g soft (silken) tofu, cut into 1” cubes
1 stalk Japanese leek, finely chopped, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons of water
1 teaspoon chili oil
Sichuan peppercorn, to taste
Preheat the pot using [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly. Add in ground meat and pork belly and sear for 3 minutes. Once cooked through, add in Sauce Mixture A and stir frequently for a minute.
Add in Sauce Mixture B and tofu. Continue cooking over [MED] heat for another 3 minutes and add a half portion of chopped Japanese leek.
Turn off heat, drizzle cornstarch mixture and stir well. Bring to a boil over [MED] heat.
Sprinkle Sichuan peppercorn, chili oil and remaining Japanese leek for garnish. Serve warm with rice.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.