Steps

1. Cut Silken Tofu 1/3 - 1/2 block into bite-sized pieces, drain excess water, and gently mash in a bowl.
   🕒 01:30
2. Add Salt (pinch), Sesame Oil 2 tsp, and Pepper (pinch) to the mashed tofu and mix well.
   🕒 01:44
3. In a separate bowl, crack Eggs 2 and beat them with a Salt (pinch).
   🕒 01:49
4. Add the beaten eggs to the tofu mixture and stir to combine thoroughly.
   🕒 02:23
5. In another bowl, whisk together Soy Sauce 2 tbsp, Sugar 2 tbsp, Vinegar 2 tbsp, Water 3 tbsp, Chicken Stock Powder 1 tsp, and Potato Starch slurry 1 1/2 tsp until well mixed.
   🕒 02:46
6. Place Cooked Rice (to taste) in a serving bowl.
   🕒 04:09
7. Heat White Sesame Oil 1 tbsp in a frying pan over medium heat.
   🕒 04:38
8. Pour the tofu and egg mixture into the hot pan and cook until it's half-set. (Tip: Using room-temperature tofu results in a smoother texture.)
   🕒 05:01
9. Carefully slide the silky tofu and egg omelet onto the rice-filled bowl.
   🕒 05:15
10. Lightly wipe the same frying pan clean, then add Ground Pork 50g and stir-fry.
    🕒 05:58
11. Once the pork turns white, add Green Onion (minced) 1 tbsp and Cooking Sake (Rice Wine) 3 tbsp, and bring to a simmer.
    🕒 06:01
12. Pour in the prepared sauce mixture and simmer until it thickens.
    🕒 06:17
13. Drizzle with a little Sesame Oil (for finishing) and stir to combine.
    🕒 06:40
14. Generously ladle the finished sauce over the tofu and egg omelet on the bowl.
    🕒 06:56
15. Optionally, sprinkle with Sesame Seeds (toasted, for garnish) (to taste) that have been ground in a mortar and pestle.
    🕒 08:13