Simmered Pork Belly and Burdock Root

Name: Simmered Pork Belly and Burdock Root
Yield: 5 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork belly; 300 grams Burdock root; 1 Carrot; 4 Shiitake mushrooms; 1 pack Shirataki (konnyaku noodles); 300 ml Water; 3 tbsp Sake; 3 tbsp Happo-jiru (or soy sauce); 2 tbsp Sugar; 1/2 tsp Dashi stock granules made from dried sardines (iriko); 30 ml of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry

cookpad.japan @cookpad_jp

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.
Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.

The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!
This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

cookpad.japan @cookpad_jp

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Ingredients

5 servings

200 gramsThinly sliced pork belly
300 gramsBurdock root
1Carrot
4Shiitake mushrooms
1pack Shirataki (konnyaku noodles)
300 mlWater
3 tbspSake
3 tbspHappo-jiru (or soy sauce)
2 tbspSugar
1/2 tspDashi stock granules made from dried sardines (iriko)
30 mlof water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry

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Steps

1

Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
2

Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
3

Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
4

Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.