Steps

1. Bring 800cc of water to a boil in a pot.
   🕒 03:44
2. Lightly wash 1 go (150g) of uncooked rice in a colander. Rinse away the oxidized parts around the grains. [Chef's Tip!] Modern rice milling technology means a light rinse is sufficient.
   🕒 04:27
3. Add 1 and 1/3 tsp Chinese seasoning, the washed 1 go of uncooked rice, and 150g frozen broccoli (still frozen) to the boiling water.
   🕒 05:17
4. Simmer over medium heat for 15 to 20 minutes.
   🕒 07:08
5. In a separate pot, add 100g ground pork and 200cc water and bring to a boil.
   🕒 07:33
6. Add 1 tbsp sake and bring to a boil, then carefully remove any scum that rises.
   🕒 08:56
7. Add 1/3 tsp salt, and tear 1 block (300g) firm tofu into the pot with your hands.
   🕒 09:37
8. Add a generous amount of black pepper to taste.
   🕒 11:13
9. Add 2/3 tsp Hondashi (Japanese soup stock) and 1/3 tsp sugar to adjust the flavor.
   🕒 12:55
10. In a separate bowl, mix 2 tsp potato starch and 2 tsp water to make a slurry. Reduce the heat, add the slurry, and mix. [Chef's Tip!] Dissolve the potato starch in cold water and mix immediately after adding to prevent lumps.
    🕒 15:09
11. Increase the heat and cook while stirring until it thickens.
    🕒 16:05
12. Taste and adjust seasoning with 1 pinch salt.
    🕒 16:41
13. Serve the Tofu with Salty Ground Pork in a bowl.
    🕒 17:33
14. Check the doneness of the porridge and, if necessary, simmer for another 1-2 minutes to reduce the liquid.
    🕒 18:39
15. Serve the Super Slimming Porridge in a bowl.
    🕒 20:29