This is the time of year when people give me a lot of niga-uri or goya.

I often make goya chanpuru, but this dish is a nice change! Cut a goya

in half lengthwise and remove seeds. Cut in half again and slice thinly, sprinkle on a teaspoonful of salt, toss, let set 20 minutes, then squeeze out liquid.

Saute in 2 Tbsp oil. Add a Tbsp chopped ginger, 150g minced pork, stir and cook till meat is done. Add 1 pieced of agedofu cut in bite-size squares.

Stir in 2 Tbsp miso, 1 tsp tobanjan. Mix 1/2 cup chicken stock, 1Tbsp each oyster sauce, sugar, and sake

Cook 1 minute ane thicken with 1-2 tsp katakuriko mixed with 1 Tbsp water. Serve immediately.