Steps

1. Cut the shiitake mushrooms in half.
   🕒 01:47
2. Score the bamboo shoot and slice it into bite-sized pieces.
   🕒 02:07
3. Cut the fried tofu into 1cm thick slices.
   🕒 02:23
4. Coarsely chop the ginger.
   🕒 02:46
5. Coarsely chop the garlic.
   🕒 03:02
6. Cut the green onion into three equal lengths and then slice into strips.
   🕒 03:20
7. Slice the pork belly (50g) into strips.
   🕒 03:44
8. Cut the cod fillets (3 pieces) in half and pat dry.
   🕒 03:58
9. Generously season both sides of the cod fillets with salt and pepper.
   🕒 04:23
10. Let the salted and peppered cod sit for a moment.
    🕒 04:57
11. Whisk the egg (1 piece) in a bowl.
    🕒 05:57
12. Add the all-purpose flour (1.5 tbsp) to the beaten egg and mix well to create a batter.
    🕒 06:15
13. Generously coat the cod fillets with the batter.
    🕒 06:31
14. Heat a generous amount of oil in a frying pan over medium heat. Once hot, carefully place the battered cod into the pan, skin-side down.
    🕒 06:48
15. Pan-fry over high heat until the surface is golden brown and crispy, then remove. 【Key Tip!】Pan-frying the surface on high heat while ensuring the inside is cooked through seals in the delicious flavor.
    🕒 07:53
16. In the same frying pan, add the garlic and sauté until golden brown.
    🕒 08:46
17. Add the ginger and green onion and sauté until fragrant.
    🕒 09:11
18. Add the pork belly and cook slowly to render out the fat and flavor. 【Key Tip!】The fat from the pork adds richness and depth to the sauce.
    🕒 09:26
19. Add the shiitake mushrooms, bamboo shoot, and fried tofu and toss briefly.
    🕒 09:56
20. Generously season with pepper.
    🕒 10:23
21. Add the sugar (3 tbsp).
    🕒 10:41
22. Add the cooking sake (3 tbsp) and soy sauce (3 tbsp) and reduce over high heat. 【Key Tip!】Reducing the sauce intensifies the flavor and richness.
    🕒 10:50
23. Once the sauce has reduced, add water until the ingredients are just covered.
    🕒 11:17
24. Season with pepper again.
    🕒 11:29
25. Add the chili pepper (1 piece), if desired.
    🕒 11:42
26. Add the pan-fried cod fillets and the chicken stock granules (1 tsp).
    🕒 11:59
27. Cover with a lid and simmer over low heat until the sauce is reduced by about half.
    🕒 12:40
28. Once reduced, increase heat to high and add the potato starch slurry (1 tbsp), stirring to thicken the sauce.
    🕒 13:44
29. Drizzle in the sesame oil (1 tbsp).
    🕒 14:05
30. If using, drizzle in the scallion oil (1 tbsp), then transfer to a serving dish. Enjoy!
    🕒 14:23