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Stir-Fried Konjac and Pork Belly With Miso - Recipe Video

A simple and easy to understand recipe video shows how to make Stir-Fried Konjac and Pork Belly With Miso.
We stir-fried burdock root, konjac, and pork belly with miso. The use of Japanese sweet cooking wine (mirin) and cooking sake adds sweetness and richness to the miso. It has a very delicious flavor, so you can change the ingredients as you like.
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Cook time

20 minutes

Ingredients
2 servings

  • Konjac (Konnyaku)
    200 g
  • Pork belly
    150 g
  • Burdock root
    1/2
  • Water
    as needed
  • Salad oil
    1 tbsp
  • (A)Sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • (A)Miso
    1 tbsp
  • Green onion
    as needed

How to make

  1. 1. Cut the konjac in half and cut into 0.1-inch thick pieces.
  2. 2. Cut the pork belly into bite-size pieces.
  3. 3. Cut the burdock roots and soak them in water.
  4. 4. Heat a frying pan over medium heat, add cooking oil and fry Step 2 until the color changes, then remove them.
  5. 5. Heat the pan of Step 4 over medium heat again and fry the drained burdock roots.
  6. 6. Add the konjac to Step 5 and stir-fry them together, then add step 4 back in, add ingredient (A) and stir-fry them, and it is ready. Sprinkle young green onion (konegi) as you like.

Tips for cooking

In this recipe, we are using preboiled konjac. If you are using konjac that is not preboiled, please cut it into the size to be used and boil it in boiling water for 1 to 2 minutes before using.

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