This tasty dish is a simple steamed tofu, topped with ginger-flavor ground pork. It’s easy to prepare and brings such comfort to my heart and stomach always. I like to finish with the rich sesame sauce. This sauce is also quite versatile and I like to pour over steamed vegetables, seafood, chicken, dim sum, etc. You can substitute the pork with ground chicken if you like.
EquipmentMushi Nabe (Large)
Servings3 - 4 as part of a course meal
- 5 oz (150 g) ground pork
- 1 teaspoon very finely grated ginger
- 1/4 teaspoons sea salt
- 1/4 teaspoons raw brown sugar
- 2 teaspoons katakuriko (potato starch)
- 2 teaspoons sake
- 2 teaspoons beaten egg
- 2 teaspoons raw brown sugar
- 2 tablespoons sesame paste
- 2 tablespoons ground roasted sesame seeds
- 1 tablespoon soy sauce
- 1.5 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 package (14 oz/ 400 g) medium-firm tofu, drained and cut into 8 pieces
- Extra amount of katakuriko (potato starch)
- La-yu (hot sesame oil)
- Combine all the ingredients for the meat balls in a bowl. Knead well until the mixture is shiny. Cover tightly and keep refrigerated for 15 – 30 minutes.
- Combine the ingredients for the sesame sauce in a bowl and whisk until smooth.
- Get the donabe steamer ready.
- Divide the pork mixture into 8 and shape each into a ball.
- Lay the tofu pieces, wider side up, on a tray. Use a tea strainer to sprinkle a small amount of katakuriko over the upper surface of each piece. Mound a meat ball on each tofu piece.
- Arrange the pork-tofu pieces on the steam grate. Cover and steam over upper medium-high heat until the pork is just cooked through, 7 to 8 minutes.
- Divide into small plates and pour some sesame sauce to enjoy. Drizzle some la-yu, if you like.
A recipe video is also available on my YouTube Channel, Happy Donabe Life!