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With Pork Belly - Sweet and Savory Braised Konjac and Shiitake Mushroom - Recipe Video

A simple and easy to understand recipe video shows how to make With Pork Belly - Sweet and Savory Braised Konjac and Shiitake Mushroom.
This is a recipe that goes well with rice with a strong sweet and savory flavor. The umami flavor from pork belly blends well with shiitake mushroom and konjac and is very delicious. The gelatinous texture of konjac is irresistible. Please give it a try to have it with rice!
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Cook time

15 minutes

Ingredients
2 servings

  • Pork belly
    50 g
  • Shiitake mushroom
    80 g
  • Konjac (Konnyaku)
    100 g
  • (A)Soy sauce
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Cooking sake
    1/2 tbsp
  • (A)Sugar
    1 tsp
  • Toppings
  • Young green onion (Konegi)
    as needed
  • Roasted white sesame seeds
    as needed

How to make

  1. 1. Cut off the stem of shiitake mushrooms and cut it to 0.2-inch width.
  2. 2. For konjac, thinly slice with a length of 2-inch and a width of 0.4-inch.
  3. 3. For pork belly, cut it into 0.8-inch pieces.
  4. 4. Heat pan over medium heat, roast Step 2, and when it gets dry, stir-fry Step 3.
  5. 5. When the color of pork belly has changed, add Step 1 and stir-fry over medium heat. When pork belly is cooked through, add ingredient (A), and remove from the heat when the flavors have absorbed.
  6. 6. Transfer to a bowl, sprinkle with toppings, and it's ready to serve.

Tips for cooking

Since oil comes out from pork belly, we didn't add any oil, but if you are concerned about sticking, please coat it with cooking oil or sesame oil before cooking.

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