Pork, Konjac, Burdock, and Onion Shigure-ni

Today, I tried making pork, konnyaku, and burdock root shigure-ni.

The finished dish had a rich, sweet and savory flavor, with a hint of sukiyaki.

Japanese link: Pork, Konnyaku, Burdock Root, and Onion Shigure-ni Recipe

Pork, Konnyaku, Burdock Root, and Onion Shigure-ni Recipe (Ingredients)
Pork, Konnyaku, Burdock Root, and Onion Shigure-ni Recipe (Instructions)

Pork, Konnyaku, Burdock Root, and Onion Shigure-ni Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork belly	1200	4632	¥1,200
2	Water	50	0	¥0
3	Onion	400	148	¥100
4	Burdock root	250	163	¥125
5	Konnyaku	200	14	¥100
6	Sugar	100	387	¥30
7	Soy sauce	100	71	¥47
8	Sake	100	80	¥44
9	Mirin	50	133	¥32
10	Dried ginger	1	4	¥12
–	(Total)	2451g	5632kcal	¥1,690

The calories and prices above are approximate values.

Pork, Konnyaku, Burdock Root, and Onion Shigure-ni Recipe (Instructions)

・First, I put 100g sugar, 100g soy sauce, 100g sake, 50g mirin, and 1g ginger into a pot.

・Next, I added the shaved burdock root to the pot.

・After that, I added the konnyaku, which had been washed with water, and the roughly chopped onions.

・Finally, I added the pork.

・I stirred the ingredients over high heat. Once the meat started to change color slightly, I reduced the heat to low, covered it with a drop lid, and simmered for about an hour.

・When I removed the drop lid, it seemed the ingredients hadn’t been stirred enough. So, after adding 50g of water, I stirred the ingredients again.

・After that, I simmered it for another 30 minutes. And it’s done.

・The finished dish had a rich, sweet and savory flavor, with a hint of sukiyaki.