Finely chop ginger, garlic, and the white part of the Japanese leek.

Slice the tofu into bite-sized portions.

Mix together soy sauce, miso, and sugar in a small bowl.

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

Add the chopped ginger, garlic, leek, and dried red chili flakes to the pan.

Fry until fragrant, about 1 minute.

Add the minced pork to the pan.

Break up the minced pork with a spatula and fry until browned and crumbly.

Once the pork is golden brown, add the mixed soy sauce, miso, and sugar to the pan.

Let the pork absorb the flavors, about 2 minutes.

Stir in the tofu and add water.

Bring the mixture to a boil.

Gradually add katakuriko (potato starch) slurry to thicken the sauce, stirring constantly.

Simmer for a minute until the sauce reaches the desired consistency.

At the end, sprinkle on a little sesame oil to enhance the flavor of the dish and serve immediately.