Tantanmen

Heat 5g sesame oil in a pan over medium heat. Add 10g minced garlic and 10g minced ginger, and sauté until fragrant, about 1 minute. Add 200g ground pork and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Stir in 15g doubanjiang, 15g soy sauce (koikuchi), and 15g sake. Cook for another 2-3 minutes until the liquid has mostly evaporated. Set aside.

In two separate serving bowls, divide the following ingredients evenly: 30g Japanese sesame paste (nerigoma), 15g soy sauce (koikuchi), 7.5g rice vinegar, 7.5g sake, 7.5g mirin, and 5g rayu. Mix each bowl's contents well to form a paste.

Bring a small pot of water to a boil. Add 150g bok choy and blanch for 1-2 minutes until tender-crisp. Remove and drain well.