Steps

1. Microwave 1 bag of pre-cut buna shimeji mushrooms for 1½ minutes.
   🕒 02:23
2. Lightly mix 1 tsp sesame oil with the heated buna shimeji mushrooms.
   🕒 02:31
3. Next, add ⅓ tsp chicken stock, ⅓ tsp soy sauce, and 2 shakes of sansho pepper.
   🕒 02:42
4. Plate the dish and sprinkle with chopped green onions to taste, if desired.
   🕒 03:10
5. Crush 5g garlic with the side of a knife and mince it.
   🕒 03:35
6. Mince 30g green onion.
   🕒 04:40
7. Heat 1½ tsp oil in a frying pan over medium-high heat.
   🕒 05:17
8. Add 50g ground pork, season lightly with salt and pepper to taste, and stir-fry until browned.
   🕒 05:21
9. Break up the ground pork, and once it's browned all over, reduce the heat to medium-low.
   🕒 06:02
10. Add the minced garlic and stir-fry until fragrant.
    🕒 06:11
11. Add 1½ tsp doubanjiang and stir-fry until fragrant.
    🕒 06:33
12. Add 1½ tsp tianmianjiang and stir-fry, making sure it doesn't burn.
    🕒 06:45
13. Add 120cc water, ½ tsp soy sauce, and a scant 1 tsp Chinese seasoning, then bring to a boil.
    🕒 07:03
14. Cut 150g silken tofu into cubes, add it, and simmer for 2-3 minutes to allow the flavors to penetrate.
    🕒 07:27
15. Add black pepper to taste, 1 tsp sesame oil, and the minced green onion, then mix lightly.
    🕒 08:02
16. Add the slurry made from 1½ tsp potato starch and 1 tbsp sake, and simmer while stirring until it thickens. [Chef's Tip!] Simmer thoroughly until the raw starch taste disappears for a delicious finish.
    🕒 08:22
17. Thaw 200g frozen rice or prepare warm rice.
    🕒 09:08
18. Beat 1 egg.
    🕒 09:17
19. Drizzle 1 tsp sesame oil, 1 tsp salad oil, 2 pinches salt, 5 shakes MSG(Ajinomoto), black pepper to taste, and the beaten egg over the warm rice.
    🕒 09:38
20. Cover with plastic wrap and microwave at 600W for 2 minutes.
    🕒 10:07
21. After heating, break up the rice and mix it thoroughly with the egg.
    🕒 10:43
22. Reheat the prepared mapo tofu. If there's too little moisture, add a small amount of water.
    🕒 11:16
23. Plate the fried rice and top with the reheated mapo tofu.
    🕒 11:53
24. Sprinkle with sansho pepper to taste, if desired.
    🕒 12:25