This dish is very popular and the mixture is usually made with Pork OR Chicken Mince. I made this Vegan version for my Vegan friends. By adding a variety of ingredients, you can create a great flavour. If you ran out of Lettuce, you can enjoy it with freshly cooked rice, too.


4 Servings


1 tablespoon Sesame Oil
1 small piece Ginger
1 clove Garlic
1/2 Carrot
6 Shiitake Mushrooms
2 Spring Onions
100g Bamboo Shoot
225g (1/2 of a block) Firm Tofu *crumbled
1 Iceberg Lettuce OR Lettuce of your choice

3 tablespoons Miso *dark colour type recommended
2 tablespoons Sugar
2 tablespoons Sake (Rice Wine) OR Water
1/2 tablespoon Toban Djan (Chilli Bean Sauce) *optional, alter the amount to suit your taste
1 tablespoon Toasted Sesame Seeds
1/4 teaspoon Chinese Five Spice *optional

  1. Finely chop up all vegetables. If you have a food processor, you may wish to use it, but DO NOT over-process Vegetables into too small pieces.
  2. Combine all the sauce ingredients in a small bowl.
  3. Heat Sesame Oil in a frying pan over medium heat, cook Vegetables. When soft, add crumbled Tofu and the sauce. Mix well and cook for 1-2 minutes until combined well.
  4. Enjoy with Iceberg Lettuce cups, OR with freshly cooked rice.