Pork Shigure-ni. This time, the salty flavor is more prominent.

Today, I tried making pork shigureni with burdock root, konjac, and onion.

The finished dish had a sweet and savory taste, but perhaps because I omitted 50g of mirin, the salty flavor was more prominent.

Pork Shigureni Recipe (Ingredients)
Pork Shigureni Recipe (Instructions)

Pork Shigureni Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork belly	1000	3860	¥1,000
2	Onion	300	111	¥75
3	Burdock root	150	98	¥75
4	Konjac	200	14	¥100
5	Sugar	100	387	¥30
6	Soy sauce	100	71	¥47
7	Sake	100	80	¥44
8	Sesame oil	10	93	¥18
9	Water	100	0	¥0
10	Dried ginger	1	4	¥12
–	(Total)	2061g	4718kcal	¥1,401

Calories and prices are approximate values.

Pork Shigureni Recipe (Instructions)

First, I stir-fried the pork in oil.

After that, I added the seasonings (100g each of soy sauce, sake, sugar, and water) and simmered it over medium heat until reduced.

Then, I added the roughly chopped onions.

After that, I added the konjac.

Then, I added the shaved burdock root.

This is how it looked after simmering for 10 minutes. From here, I continued to simmer it over low heat, stirring occasionally to prevent burning, until the liquid evaporated (about 1 hour).

This is the finished dish. It had a sweet and savory taste, but perhaps because I omitted 50g of mirin, the salty flavor was more prominent.