Steps

1. Slice 120g green onions diagonally. 【Chef's Tip!】 The green parts are also delicious, so don't discard them; use them.
   🕒 02:51
2. Slice 10g ginger and finely mince it like julienne. 【Chef's Tip!】 The finer you chop aromatic vegetables, the more fragrance they release.
   🕒 03:28
3. Julienne 150g thinly sliced pork lengthwise. 【Chef's Tip!】 Cutting it finely prevents it from becoming tough when heated, resulting in a tender finish.
   🕒 03:54
4. Slice 350g firm tofu horizontally, cut into 6 equal portions, then dice it.
   🕒 04:28
5. Heat 1 tbsp sesame oil in a frying pan.
   🕒 04:57
6. Add the sliced 150g thinly sliced pork to the heated frying pan and stir-fry while lightly seasoning with seasoned salt and pepper to taste.
   🕒 05:05
7. While stir-frying the pork, add the minced 10g ginger and stir-fry until fragrant.
   🕒 05:37
8. Add the sliced 120g green onions and stir-fry over high heat.
   🕒 05:50
9. Once browned all over and stir-fried, add the diced 350g firm tofu and continue to stir-fry. 【Chef's Tip!】 Stir-frying the tofu first allows moisture to escape, concentrating the flavor.
   🕒 06:21
10. Once everything is stir-fried, add 200cc water, 1 tbsp MSG(Ajinomoto) KK Chuka Aji (Chinese seasoning), 1 pinch salt, and black pepper to taste, then bring to a boil. 【Chef's Tip!】 Adding a generous amount of black pepper provides a refreshing aromatic accent.
    🕒 06:46
11. In a bowl, mix 2 tsp potato starch and 1 and 1/2 tbsp sake to create a slurry. 【Chef's Tip!】 Dissolving it with sake instead of water prevents diluting the umami.
    🕒 08:00
12. Reduce the heat of the simmering pot to low, then slowly pour in the prepared slurry. Stir continuously to thicken. 【Chef's Tip!】 If added all at once over high heat, it will clump, so stir it in over low heat.
    🕒 08:23
13. Once thickened, increase the heat once and bring to a boil to set the thickness.
    🕒 08:35
14. After simmering vigorously for a moment, turn off the heat and transfer to a serving dish.
    🕒 08:45
15. Finish by generously sprinkling black pepper to taste and, if desired, drizzle with chili oil to taste.
    🕒 09:09