Quick and Piping Hot Dandan-style Simmered Dish For Cold Days

• 280 grams Ground pork
• 1 tbsp Ground white sesame seeds
• 2 tsp Katakuriko
• 1 medium egg Egg
• 1 dash Salt and pepper
• 2 stalks Bok choy
• 300 grams firm tofu
• 1 1/2 tbsp Chicken broth bouillon (in 4 cups of water)
• 2 tbsp Sake
• 1 teaspoon- or (to taste) Doubanjiang
• 1 heaping tablespoon Soy sauce
• 2 tbsp Ground white sesame seeds
• 1 dash Sesame oil

1. Knead the ingredients marked with together.
2. Warm up the ingredients marked with along with cubed tofu.
3. Wash the bok choy, and cut into 2 or 3 portions.
4. Roll the ingredients from into balls, drop in the pot, and cover it with a scum-removal sheet (if available), or skim the surface scum with a ladle.
5. This is how it looks.
6. After boiling, add the bok choy, and lightly boil together.
7. Add the white sesame last, and drizzle with sesame oil for fragrance.
8. Finished!

ground pork, ground white sesame seeds, katakuriko, egg egg, salt, stalks bok choy, firm tofu, chicken broth bouillon, sake, doubanjiang, soy sauce, ground white sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/142903-quick-and-piping-hot-dandan-style-simmered-dish-for-cold-days (may not work)