Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce. I like fried tofu deeply marinated in sukiyaki sauce. I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age. Both the atsuage and ground pork already have plenty of oil.

And the sweet and spicy Asian inspired sauce was the perfect way to bring it all together. In this video I show you "suki nam" which is. These glorious noodles immediately earned a place in the biweekly rotation. You can have Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce

It's 1 packages of Sliced Atsuage (6-pack).
It's 150 grams of Ground pork.
You need 1 of Green onions.
It's 200 ml of ★Water.
It's 3 tbsp of ★Soy sauce.
You need 1 1/2 tbsp of ★Sugar.
Prepare 1 tbsp of ★Mirin.
Prepare 1 tbsp of ★Sake.
Prepare 2 tsp of ★Bonito soup stock powder.
Prepare 2 tbsp of ◆Katakuriko.
You need 2 tsp of ◆Water.

Thin the sauce with the pasta water, if necessary. Divide among plates or bowls, squeeze a lime wedge over each serving, and top with cilantro, if using.. Pork was super tender. to be honest, I used chili garlic sauce because I had it on hand, and was too If you're a true fan of heat, try adding a tablespoon of Sambal Oelek (fresh ground chili paste Spicy Sweet-and-Sour Pork. this link is to an external site that may or may not meet accessibility guidelines. Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.

Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce instructions

Cut the atsuage in half, fry without oil in a Teflon pan (use a slightly deep pan), and lightly brown each side. Put them on a plate for the time being after browning..
Fry the ground pork in the same pan without using oil, add ★ to the atsuage, reduce to low heat, and use aluminum foil as a droplid to cover, and boil for about 5 minutes..
Add the water-dissolved katakuriko from ◆ stirring it in. It is finished once it thickens. Serve on plates, and garnish with green onions cut into small pieces..
The atsuage I used..

I used Sriracha hot sauce as suggested and tasted the sauce before cooking it and it was only mildly hot. But after cooking the sauce it had a great flavor but was so spicy hot that it was. Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. I also use grated apple to add an acidic sweet flavor to the marinade. The apple works really well with.