Minced Pork Japanese Tofu Pot

A savory, comforting clay pot featuring golden pan-fried Japanese tofu rounds resting on enoki mushrooms, blanketed in seasoned minced pork and simmered to perfection.

Ingredients

• 3 tubes Japanese tofu
• 200 g pork shoulder
• 1 pack enoki mushrooms
• 3 tbsp cornstarch
• 5 spoons light soy sauce
• 2 spoons oyster sauce
• 0.5 tsp salt
• 1 pinch sugar
• 3 cloves garlic
• 3 slices ginger
• 2 stalks green onions
• 2 pieces millet chili
• to taste cooking oil
• 0.5 bowl water

Instructions

1. 1Mince the Pork

   

   Place the pork shoulder on a wooden cutting board and chop it finely using a cleaver until it becomes a textured minced meat.

   Tip: Hand-mincing pork shoulder gives a much better texture and bite compared to store-bought pre-ground meat.
2. 2Slice the Japanese Tofu

   

   Remove the packaging from the Japanese tofu and use a knife to cut the cylinder into even, thick rounds directly on the cutting board.

   Tip: Keep the slices thick enough so they dont break apart easily when coating and frying.
3. 3Coat with Cornstarch

   

   Spread cornstarch out evenly in a basin or tray, then gently press and coat each slice of Japanese tofu so it is fully covered.

   Tip: Ensure every piece is evenly coated to create a protective crust that locks in moisture during pan-frying.
4. 4Pan-Fry the Tofu

   

   Heat oil in a pan, place the cornstarch-coated Japanese tofu slices in one by one, and pan-fry them slowly over low heat until both sides are firm and golden brown.

   Tip: Do not rush this step; fry over low heat until a stable crust forms so the tofu doesnt stick to the pan.
5. 5Stir-Fry Minced Pork

   

   Using the same unwashed pan from the tofu, add the minced pork and stir-fry continuously until the meat completely changes color.

   Tip: Leaving the residual oil from the tofu in the pan adds extra flavor to the pork.
6. 6Add Aromatics

   

   Toss in sliced ginger and garlic directly with the browned minced pork in the pan, and continue to stir-fry until aromatic.

   Tip: Slicing the ginger and garlic evenly ensures they release their fragrance uniformly into the pork.
7. 7Add Seasonings and Water

   

   Pour light soy sauce, oyster sauce, salt, a little sugar, and half a bowl of water directly into the pan with the cooked minced pork and aromatics. Stir evenly and bring the mixture to a boil before turning off the heat.

   Tip: Make sure to stir thoroughly so the seasonings dissolve completely into the water.
8. 8Layer Enoki Mushrooms

   

   Take a portion of fresh enoki mushrooms and spread them evenly across the bottom of a black clay pot to create a vegetable base for the dish.

   Tip: Trim the root ends of the enoki mushrooms and separate them slightly for even cooking.
9. 9Arrange Tofu Slices

   

   Carefully place the golden pan-fried Japanese tofu rounds in a neat layer directly on top of the bed of enoki mushrooms inside the clay pot.

   Tip: Overlap the tofu slices slightly if necessary to fit them all snugly in the pot.
10. 10Pour Minced Pork and Sauce

    

    Pour the cooked minced pork along with its savory seasoned sauce evenly over the arranged Japanese tofu and enoki mushrooms in the clay pot.

    Tip: Distribute the minced pork evenly across the center so the flavors seep into all the tofu pieces.
11. 11Simmer the clay pot

    

    Cover the clay pot with its lid and let everything simmer over low heat for six minutes to allow the flavors to meld together and the sauce to reduce slightly into the ingredients.

    Tip: Make sure to keep the heat low so the bottom doesnt burn while it simmers.
12. 12Simmer the Pot

    

    Cover the clay pot with its lid and let it simmer over low heat for six minutes to allow all the flavors to meld together deeply.

    Tip: Keep the heat low so the broth simmers gently without burning the mushrooms at the bottom.
13. 13Garnish with green onions

    

    Sprinkle a handful of chopped green onions and millet chili over the finished Japanese tofu and minced pork pot to enhance the flavor and presentation before serving.

    Tip: Add the green onions at the very end of cooking to maintain their vibrant color and fresh taste.

Storage & Reheating

Burn It Off

Frequently Asked Questions