Shigure-ni (ginger-simmered dish) with pork, konjac, burdock root, and onion. Simmer while stirring.

Today, I tried making pork, konjac, and burdock root shigure-ni. This time, I stirred it while cooking to ensure even simmering.

The finished dish had burdock root that was a bit firm, perhaps because the simmering time was too short. The flavors of soy sauce and sugar were lighter than usual, and the ginger aroma was more prominent. I think it would have been better to cut the burdock root into smaller pieces or simmer it for a bit longer.

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

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

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

#	Ingredient	Grams (g)	Calories (kcal)	Price (yen)
1	Pork belly	1000	3860	¥1,000
2	Onion	400	148	¥100
3	Burdock root	250	163	¥125
4	Konjac	200	14	¥100
5	Sugar	100	387	¥30
6	Soy sauce	100	71	¥47
7	Sake	100	80	¥44
8	Mirin	50	133	¥32
9	Sesame oil	10	93	¥18
10	Water	100	0	¥0
11	Dried ginger	1	4	¥12
–	(Total)	2311g	4953kcal	¥1,508

Calories and prices are approximate values.

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

・I started by heating oil in a pot and stir-frying the pork.

・Next, I added the roughly chopped onions and konjac, 100g sugar, 100g soy sauce, 100g sake, 100g water, 50g mirin, and 1g dried ginger to the pot. Moisture came out of the onions, and it started simmering.

・Then, I added the julienned burdock root to the pot. All ingredients were now in.

・From this point, I simmered it while stirring the pot. The photo below shows it after 10 minutes of simmering.

・I simmered it for about 1 hour, stirring the pot occasionally. A lot of moisture evaporated (photo below). This time, since I simmered it while stirring, there was no uneven cooking. I then turned off the heat and let it cool for a while. This completes the dish.

・The finished dish had burdock root that was a bit firm, perhaps because the simmering time was too short. The flavors of soy sauce and sugar were lighter than usual, and the ginger aroma was more prominent. I think it would have been better to cut the burdock root into smaller pieces or simmer it for a bit longer.