Pork and Mushroom Broth

Sauce

• 5 g sugar
• 30 g soy sauce
• 120 g rice vinegar
• 1 ½ tsp fine sea salt

Marinade

• 100 g pork meat, lean, sinew free, cut in thin strips
• 5 g soy sauce
• 5 g sherry
• 5 g cornflour
• 20 g water
• 5 g sesame oil, plus extra for drizzling
• 1 fresh red chilli, halved, deseeded
• 1 tsp fine sea salt
• 1 pinch ground black pepper, plus extra for sprinkling

Broth

• 25 g dried shiitake mushrooms
• 15 g dried wood ear mushrooms (see tip)
• 15 g dried enokitake mushrooms
• 1560 g water, plus enough extra, hot, for soaking
• 30 g cornflour
• 5 g vegetable oil
• 2 medium eggs, beaten
• 1 beef stock cube (for 0.5 l)
  of 1 heaped tsp beef stock paste, homemade
• 250 g tofu, cut in small cubes
• 20 g coriander leaves