- 1.5 tbsp sesame oil
- 1 medium shallot, minced
- 1 large clove of garlic, minced
- 1 knob of ginger, minced
- 10 oz ground pork
- 2 tsp tobanjan (Chinese hot bean paste)
- 3 tbsp miso
- 3 tbsp sake
- 1 cup Asian chicken stock
- 20 oz medium-firm tofu, cut into .5 inch cubes
- 1.5 tbsp oyster sauce
- 1.5 teaspoon of potato/rice/corn starch, dissolved in 1 tbsp of water
- 1 tsp sliced dry chili (optional)
- green onions, thinly-sliced crosswise
- Ground sansho peppers (optional)
- Heat sesame oil in donabe, saute the shallot, garlic, and ginger over medium heat for 1 minute
- Add the pork, increase the heat to medium-high. Saute for a few minutes until the pork becomes crumbly and color starts to turn
- Push the pork to the side. Add 2 tsp tobanjan and 3 tbsp miso to the other side. Stir until aromatic for 30 secs, than stir everything together
- Add sake to deglaze, then add 1 cup stock. Cover with lid and bring to high simmer.
- Add the cubed tofu and 1.5 tbsp oyster sauce. Cover again and bring back to high simmer.
- Stir the starch mixture and drizzle into the donabe. Stir until the content thickens slightly. Add the chili and green onions to the top, and turn off heat.
- Serve!
