Smoky Wok

When I went to Mitsuwa (the local Japanese grocery store) to get sashimi for some sushi, I saw these cute deep-fried tofu packets that I thought would be good with some fresh shitake mushrooms I just got as well. So, I decided to make a simple one-pot dish, a claypot of sorts. I love one-pot dishes due to the simplicity of course and er also minimises dishes! I put together some cabbage, mushrooms, pork and the tofu packets with some Japanese flavours, hmm, I seem to be in a 'Japanese cooking phase' lately. You can buy these pre deep-friend tofu packets at most Asian grocery stores but sadly, the ones I've bought at the local Chinese grocery store, Ranch 99 had an almost rancid taste, the Japanese ones were perfect! This dish is great served with rice or on its own. You can also make this a vegetarian dish by simply omitting the pork.



Ingredients:

Deep-fried tofu packets (about 10 pieces)
Fresh shitake mushrooms (you may use dried ones but remember to soak them first)
Half a Chinese/ Nappa cabbage
1/4 pound pork (sliced)
3 cloves garlic, smashed (no need to mince)
Green onions (only white parts - sliced)
Ginger, 3 slices
2 tbsps sake
3-4 tbsps light soy sauce
3 tbsps mirin
Dash of sesame oil
1 cup chicken broth (canned or powdered form)

Method:
Firstly, saute the garlic, green onions and ginger in some cooking oil until fragrant. Add the pork slices in and stir-fry for a bit. When pork is almost cooked, add the chicken broth into the claypot or pan. Add the sake, soy sauce, mirin and bring to a boil. Add the tofu packets and mushrooms. Turn heat lower and allow to simmer until liquid is almost down to about 1/4 cup. Do remember to taste it before serving. When I do claypot dishes, I like to just place the entire claypot at the table and serve guests from there as the claypot retains heat very well and I think looks pretty too.