ingredients:
- 1 block of tofu
- 200 g ground pork or chicken
- 3 teaspoons grated ginger
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- a little salt
- 700 ml water
- 1 tablespoon potato starch (katakuriko)
- 1 tablespoon water (for dissolving potato starch)
- 1 tablespoon olive oil
step 1:
Cut the tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces.
step 2:
Pour 500 ml of the water into a pan and add the tofu. Boil for ten minutes on medium heat. Remove and drain the tofu in a colander.
step 3:
Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.
step 4:
Pour the remaining 200 ml of water into the pan (or wok) and bring to a boil. Add the soy sauce, sugar and grated ginger and stir. Add the tofu and boil for two minutes.
step 5:
Dissolve the potato starch in the 1 tablespoon of water. Add the dissolved potato starch to the pan (or wok). Stir a few times until it becomes creamy.
comment:
This is a very simple and delicious version of a recipe which usually uses soup stock to get rid of the smell of ground meat. In this recipe, the grated ginger works to rid that smell.