i think i'm turning japanese

If Stan and I could eat one thing everyday for the rest of our lives, it'd be Japanese food. We probably eat at a Japanese restaurant once a week to satisfy our craving for sushi, sashimi and the like.

Lately, I've been feeling adventurous and decided to try cooking Japanese. You can buy almost anything Japanese pre-mixed but of course, reading the directions on the box is an entirely different story. They also all come in Japanese characters. So, after many trial and errors. here's what I've learned. *apologies for no finished product photo. will upload soon :)

Mabu Tofu Rice

You'll need:
 about 1/4 kilo of ground pork
diced carrots, zucchini, eggplant - or whatever similar veggies you would want
chopped spring onions
about half a bulb of garlic finely chopped
about a tablespoon (or more if you like) of finely chopped ginger
good tofu (the ones that come in a plastic tube with red & blue design that is available in Country Mall is ok)
mapu-tofu mix ready mix - i tried all the "spicyness" levels and find that the spiciest one suits me most. *shown in photograph. It's not spicy at all and is pretty tasty.
about 2 swirls of Mirin - It's my new favorite seasoning.

white pepper to taste - i put in a couple of dashes
salt to taste
light soy sauce - I use Lee Kum Kee Premium soy sauce
dark soy sauce - I use Kikkoman

What you need to do:
Prepare the ground pork by marinating it for a bit with the following:
mirin

white pepper 

salt 

1:1 dark soy sauce/ light soy sauce

*just put enough soy sauce to color the meat. you dont want the meat saucy

Set aside the ground pork. I usually leave it for about 10 mins.

Set your stove to low heat. In deep frying pan, add a little bit of cooking oil and saute the garlic and the ginger. Add your vegetables. When tender, add the ground pork and lightly turn over so it doesn't burn and cooks evenly. You don't want to touch the meat so much so it still remains soft. 

Take the packet and mix the white powder in about a cup and a little less than a half of water. Pour it in. Pour in the contents of the red packet. Your mabu mix should be a bit watery. Reduce the mixture till you get the consistency you want. Stan prefers it a bit saucy. 

Add in your tofu. Give it a bit of a stir to break it up in the sauce. 

Serve over hot rice and enjoy. 

PS. I love how the vegetables are camouflaged and picky eaters eat them.