Steps

1. Gently tap the napa cabbage and slice it thinly.
   🕒 02:35
2. Slice the stems off the shiitake mushrooms, then cut the caps into your desired size.
   🕒 03:16
3. Cut the pork belly into 3-4cm wide pieces.
   🕒 03:53
4. Add 250g pork belly to a frying pan, then add salt and pepper to taste, 1 clove grated garlic, and 1 tbsp sesame oil, mixing well. [Chef's Tip!] Coating the pork belly with sesame oil and garlic beforehand enhances its aroma when stir-frying.
   🕒 04:00
5. Heat the frying pan over medium-high heat and stir-fry the pork belly.
   🕒 04:55
6. Add all of the 650ml water and 1 box Marumiya Mapo Tofu Sauce Mix to the stir-fried pork, and bring to a boil.
   🕒 05:57
7. In a separate container, mix Marumiya's "Thickening Agent" with 2 tbsp water and 2 tbsp sake.
   🕒 06:16
8. Once the pot is boiling, gradually add the prepared thickening agent while stirring, until the desired thickness is achieved. [Chef's Tip!] Adding a thickening agent ensures the ingredients are well coated with flavor, resulting in a delicious dish even with a short cooking time.
   🕒 06:41
9. Cut the 350g firm tofu into bite-sized pieces and add to the pot.
   🕒 06:59
10. Add 200g bok choy or napa cabbage and 100g shiitake mushrooms to the pot, and simmer for about 5-10 minutes until the vegetables are tender.
    🕒 06:59
11. Add 50g garlic chives and simmer briefly.
    🕒 09:27
12. Finish with black pepper to taste and chili oil to taste.
    🕒 09:32