Finely chop the onion, carrot, and shiitake mushrooms.

Cut the Chinese chives into small pieces.

Grate the garlic and ginger.

Dice the firm tofu into 1.5-2 cm pieces and drain excess water.

In a small bowl, combine soy sauce, sesame oil, chicken stock, sugar, red miso, and Doubanjiang; mix well.

Heat vegetable oil in a pan or wok over medium-high heat.

Fry the grated garlic and ginger until fragrant.

Add the minced meat and sprinkle sake over it. Cook until browned.

Add the chopped onion, carrot, and shiitake mushrooms. Stir-fry until softened.

Pour in the mixed seasonings and stir well to combine.

Bring the mixture to a boil, then gently add the diced tofu.

Simmer the tofu until it is heated through and has absorbed the flavors.

In a small bowl, mix katakuriko (potato starch) with a little water to create a slurry.

Stir the katakuriko slurry into the sauce to thicken it.

Gently fold in the chopped Chinese chives.

Serve hot and garnish as desired.