Tamagawa Salad

Ingredients

2 blocks (600g) momen tofu
150g buta bara niku (usugiri) pork
1 bunch nira chives
200 kimchi
1 osaji soy sauce
1 osaji mirin
1 kosaji suri goma ground sesame seeds
flour
sesame seed oil

Steps

1. Cut each tofu block into half lenghtwise, and then each half into 4 equal pieces. You should have 16 pieces in total. Wrap with 2 paper towels and let sit for 20 minutes to drain the water. Just before cooking, coat tofu with flour.
2. Cut the pork into 2 cm pieces. Cut the nira chives into 4cm pieces.
3. Heat 1 osaji sesame seed oil in large pan and add tofu. Cook for 4-5 minutes on each side. Move to a large plate.
4. Wipe the pan clean and add 1 osaji sesame seed oil. Cook the pork over medium-high heat. When the pork changes color, add the kimchi, soy sauce, and mirin. Then add nira and cook briefly.
5. Serve the mixure over tofu. Sprinkle ground sesame seeds on top.

Serve With

Salad or vegetable side dish