Shichimi togarashi (Japanese seven-spice blend) as needed
Meat Miso Seasoning
2 Tbsps Sake
1 Tbsp Miso paste
1 Tbsp Yuzu juice
1 Tbsp Kikkoman Aji-Mirin
1 Tbsp Kikkoman Soy sauce
1 tsp Grated ginger
½ tsp J-Basket Katakuriko (Potato starch)
Directions
Drain the cotton tofu and cut into 8 equal pieces.
Remove the stems from the shimeji mushrooms and separate them.
Remove the stems from the mini tomatoes.
Cut the scallions diagonally.
To make the seasoned ground meat, mix the meat miso seasoning ingredients in a heat-resistant bowl. Then add the ground pork and mix well. Cover loosely with plastic wrap and microwave (600W) for about 3 minutes (or approximately 1 minute and 50 seconds for 1000W microwaves). Then, add the shimeji mushrooms and mini tomatoes, and microwave again for about 1 minute. Stir to combine.
Heat sesame oil in a frying pan. Coat the cotton tofu with potato starch and place in the pan. Cook over medium heat until golden brown on both sides.
Arrange the tofu on plates, top with the seasoned ground meat, scallions, and chopped green onion. Sprinkle with shichimi togarashi.
