My Family's Favorite Meat-Wrapped Koya Dofu

• 1 1/2 pieces Koya dofu (freeze-dried tofu)
• 150 grams Thinly sliced pork belly
• 1 Sesame seeds
• 1 Yakiniku sauce (bottled)
• 600 ml Water
• 4 tbsp Soy sauce
• 4 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Shiro-dashi

1. This time, I cooked this whole pack of koya dofu (5 pieces).
2. I used 1 1/2 pieces to make the meat-wrapped koya dofu.
3. Combine all the seasoning ingredients in a sauce pan to make a stock.
4. Line up the koya dofu pieces in a frying pan neatly so each piece will get an even amount of liquid; then add the warm broth from Step 2.
5. Simmer for 3-4 minutes over low heat, and preparation is done.
6. Transfer the koya dofu to a plate, and gently squeeze out the excess liquid.
7. Cut 1 piece of koya dofu into 10 even pieces.
8. Cut the other pieces the same way.
9. Cut the pork into 4 even pieces.
10. Wrap the koya dofu with the pork.
11. Coat the rolled pork with katakuriko.
12. Shake off any excess flour.
13. Put the meat-wrapped koya dofu seam side down in the pan, and fry.
14. Don't touch the meat until it browns properly to start with, so that it won't come undone.
15. If any excess fat comes out from the meat, wipe off with kitchen paper.
16. Fry until the meat browns all over, rolling it as you cook.
17. Pour in yakiniku sauce and sprinkle with white sesame seeds.
18. Coat the meat in the sauce really well, shaking the frying pan.
19. It's done.

dofu, pork belly, sesame seeds, yakiniku sauce, water, soy sauce, sugar, mirin, sake

Taken from cookpad.com/us/recipes/172202-my-familys-favorite-meat-wrapped-koya-dofu (may not work)