Steamed Meat-Topped Tofu with Sesame Sauce

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.

Equipment

Mushi Nabe (Large)

Servings

3 - 4 as part of a course meal

Ingredients

(Meatballs)

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

(Sesame Sauce)

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)

Procedure

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.