Pork shigure-ni with glass noodles. The glass noodles held their shape and absorbed the broth beautifully.

Today, aiming for low calories, I tried adding glass noodles to pork shigureni.

I thought the glass noodles might lose their shape, but surprisingly, they held up well. I added the glass noodles about 20 minutes after starting to simmer, and they absorbed the broth nicely.

Japanese link: Pork Shigureni with Glass Noodles Recipe

Pork Shigureni with Glass Noodles Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork belly	1000	3860	¥1,000
2	Burdock root	150	98	¥75
3	Sugar	100	387	¥30
4	Soy sauce	100	71	¥47
5	Sake	100	80	¥44
6	Mirin	50	133	¥32
7	Water	200	0	¥0
8	Glass noodles	70	232	¥100
9	Dried ginger	1	4	¥12
–	(Total)	1771g	4865kcal	¥1,340

Calories and prices are approximate values.

Pork Shigureni with Glass Noodles Recipe (Instructions)

・First, I put all the seasonings, including the dried ginger, into a pot and set it over low heat.

・Next, I added 1kg of pork.

・Then, I added the drained konjac noodles.

・Next, I added the shaved burdock root.

・Finally, I added the glass noodles that had been rehydrated in hot water (about 20 minutes after starting to simmer). This completed the addition of ingredients.

・This is how it looked 10 minutes after adding the glass noodles.

・When stirring the pot with a spatula, once most of the liquid at the bottom of the pot is gone, the simmering is complete (simmering time is about 1 hour).

・The finished dish: I thought the glass noodles might lose their shape, but surprisingly, they held up well. I added the glass noodles about 20 minutes after starting to simmer, and they absorbed the broth nicely.