Braised Pork With Grilled Bean Curd Recipe

• 1/2 lb pork (leg portion) sliced
• 1 x grilled bean curd (yaki-dofu)
• 2/3 x block gelatinous devil's-tongue starch (konnyaku) Salad oil
• 1 1/2 c. kelp-flavored fish stock (nidashijiru)
• 1 Tbsp. sweetened cooking sake (mirin)
• 1 Tbsp. sugar
• 2 Tbsp. Japanese rice wine (sake)
• 1 Tbsp. light color soy sauce (usukuchi-shoyu)
• 3 Tbsp. bean paste (shinsyu-miso) Japanese mustard (optional)

1. Cut pork into 1 1/2-inch-long strips.
2. Make shallow cuts on surface of konnyaku; cut into 1-inch cubes and boil.
3. Cut bean curd into 1 1/4- to 1 1/2-inch cubes.
4. Heat salad oil thoroughly in pan and stir-fry pork till color changes.
5. Add in konnyaku and stir-fry further.
6. Add in stock and cover.
7. When boiled, add in bean curd.
8. Add in mirin, sugar, sake and soy sauce to pork mix and dissolve miso in mix.
9. Braise till flavored.
10. Serve with Japanese mustard mixed with water, if you like.
11. This recipe yields 4 servings.

pork, grilled bean curd, block gelatinous devils, kelpflavored fish stock, sake, sugar, japanese rice wine, light color soy sauce, bean paste

Taken from cookeatshare.com/recipes/braised-pork-with-grilled-bean-curd-90714 (may not work)