 Ingredients:200 g pork (leg portion, sliced)
1 grilled bean curd ("yaki-dofu")
2/3 blocks of translucent
gelatinous devil`s-tongue starch ("konnyaku")
salad oil
1 1/2 cup fish
kelp-flavored stock ("nidashijiru")
1 tablespoon sweetened cooking "sake" ("mirin")
1 tablespoon sugar
2 tablespoons "sake" (Japanese rice wine)
1 tablespoon light color soy sauce ("usukuchi-shoyu")
3 tablespoons "Shinsyu-miso" (bean paste)
Directions:1. Cut pork into 4 cm-long strips.
2. Make shallow cuts on surface of "konnyaku"; cut into 3 cm cubes and boil.
3. Cut bean curd into 3 to 4 cm cubes.
4. Heat salad oil thoroughly in pan and stir-fry pork until color changes.
Add "konnyaku" and stir-fry further.
5. Add stock and cover. When boiled, add bean curd.
6. Add sweetened cooking "sake," sugar, "sake" and soy sauce to stock and dissolve "miso" in mixture. Braise until flavored.
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