Stir-Fried Atsuage with Ground Pork

Name: Stir-Fried Atsuage with Ground Pork
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3
Ingredients: 300 g ground pork; 1 piece atsuage; 3 tbsp sugar; 3 tbsp soy sauce; 3 tbsp sake; 1 tbsp vinegar; 1 tsp doubanjiang; 1/2 tbsp katakuriko

This quick Japanese-style stir-fry pairs savory ground pork with tender atsuage in a glossy sweet-spicy sauce. It is hearty, flavorful, and easy enough for a fast weeknight dinner served with steamed rice.

Servings3 Portions

Prep Time10 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

ground pork
300 g
atsuage
1 piece
sugar
3 tbsp
soy sauce
3 tbsp
sake
3 tbsp
vinegar
1 tbsp
doubanjiang
1 tsp
katakuriko
0.5 tbsp

Step-by-Step Instructions

Cut the atsuage into bite-sized pieces. If it feels very oily, briefly blot it with paper towels before cooking.

Heat a skillet over medium-high heat and stir-fry the ground pork until fully cooked, breaking it into small crumbles as it browns.

Add the atsuage, sugar, soy sauce, sake, vinegar, and doubanjiang. Stir well so the tofu is coated and simmer for 2 to 3 minutes until the sauce is slightly reduced.

Stir the katakuriko with a small amount of water to make a slurry, then pour it into the pan. Cook for 30 to 60 seconds, stirring, until the sauce thickens and clings to the pork and atsuage. Serve hot.

Chef's Tips

You can substitute cornstarch for katakuriko and use firm fried tofu if atsuage is unavailable. Adjust the doubanjiang to taste, and store leftovers in an airtight container in the refrigerator for up to 2 days.