This quick and easy Suki-ni (すき煮) recipe combines thinly-sliced pork and tofu simmered in a sweet-savory broth all in one pan. The rich aroma and umami from maitake mushrooms elevate this comforting dish to the next level. No need to prep the tofu—just chop and cook! It’s great for meal prep and perfect with a bowl of rice.
10 minutes
Misato
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz thinly-sliced pork (pork ends or trimmings work well)
- 10 1/2 oz silken tofu (or firm tofu, if preferred)
- 0.5 pack maitake mushrooms
- 1 tbsp. cornstarch
- 2 tsp. vegetable oil
- chopped green onions, for garnish (optional)
- Asalt and pepper, to taste
- A1 tbsp. sake (or dry white wine)
- B1 1/2 tbsp. soy sauce
- B1 1/2 tbsp. mirin
- B1 1/2 tbsp. sake (or dry white wine)
- B1 1/2 tbsp. water
- B1/2 tsp. grated ginger
INSTRUCTIONS
- 1
Cut the pork into bite-sized pieces. Cut the tofu into chunks. Tear the maitake mushrooms into small pieces by hand. Marinate the pork with salt, pepper, and sake (from group A).
- 2
In a small bowl, mix all ingredients from group B (soy sauce, mirin, sake, water, and ginger) to make the simmering sauce.
- 3
Heat vegetable oil in a skillet over medium heat. Coat the pork with cornstarch, then add to the skillet and sauté. Once partially cooked, add maitake mushrooms and continue stir-frying until both are cooked through.
- 4
Add tofu and the prepared sauce (B) directly over the tofu. Gently stir to combine. Simmer uncovered for about 4 minutes. Remove from heat and optionally garnish with chopped green onions.
RecipeID
147
Tips & Notes
・Add long green onion or shirataki noodles for a delicious variation.
・When adding the seasonings, drizzle them directly over the tofu to help it absorb flavor without breaking apart.
・Letting the dish sit for a few minutes once you remove it from the heat deepens the flavor.
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