Japanese-Style Mapo Dofu with Atsuage

• 2 packs Atsuage
• 150 grams Minced pork
• 100 grams Chinese chives (or green onions)
• 1 knob Ginger
• 2 tbsp Soy sauce
• 1 1/2 tbsp Sugar
• 1 tbsp Sake
• 200 ml Dashi stock
• 1 Katakuriko

1. Slice the atsuage into bite-sized pieces.
2. Cut the Chinese chives into 1 cm long pieces.
3. Finely chop the ginger.
4. Grease a frying pan with a small amount of vegetable oil (not listed) and stir-fry the ginger.
5. Once the ginger is fragrant, add in the ground meat and cook on medium heat.
6. Once the meat is pale and crumbly, add the atsuage, dashi stock, soy sauce, sugar and, sake and turn the heat up to high.
7. When the liquid boils, turn the heat back to medium.
8. Simmer for 5 minutes, and occasionally stir.
9. Mix in the Chinese chives and katakuriko dissolved in water.
10. Continue to stir while heating until your desired thickness.
11. Try pouring the mixture over rice for a "Mapo Bowl," which also tastes fantastic.

atsuage, pork, chinese chives, knob ginger, soy sauce, sugar, sake, stock, katakuriko

Taken from cookpad.com/us/recipes/140649-japanese-style-mapo-dofu-with-atsuage (may not work)