Jade Palace Lynchburg

Braised Pork with Grilled Bean Curd


– 1/2 lb pork (leg portion) sliced
– 1 x grilled bean curd (yaki-dofu)
– 2/3 x block gelatinous devil’s-tongue starch (konnyaku)
Salad oil
– 1 1/2 cup kelp-flavored fish stock (nidashijiru)
– 1 tbs sweetened cooking sake (mirin)
– 1 tbs sugar
– 2 tbs Japanese rice wine (sake)
– 1 tbs light color soy sauce (usukuchi-shoyu)
– 3 tbs bean paste (shinsyu-miso)
– Japanese mustard (optional)


– Cut pork into 1 1/2-inch-long strips.
– Make shallow cuts on surface of konnyaku; cut into 1-inch cubes and boil.
– Cut bean curd into 1 1/4- to 1 1/2-inch cubes.
– Heat salad oil thoroughly in pan and stir-fry pork until color changes. Add konnyaku and stir-fry further. Add stock and cover. When boiled, add bean curd.
– Add mirin, sugar, sake and soy sauce to pork mixture and dissolve miso in mixture. Braise until flavored.
– Serve with Japanese mustard mixed with water, if desired.

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