Simmered Pork Belly and Burdock Root

Simmered Pork Belly and Burdock Root

The burdock root is left pretty chunky in this delicious simmer.
The combination of the fat from the pork belly and the umami from the vegetables is so good.
I thickened the cooking sauce at the end with katakuriko.

Ingredients: 5 servings

Thinly sliced pork belly
200 g
Burdock root
300 g
Shiitake mushrooms
Shirataki (konnyaku noodles)
1 pack
300 ml
3 tablespoons
Happo-jiru (or soy sauce)
3 tablespoons
2 tablespoons
Dashi stock granules made from dried sardines (iriko)
1/2 teaspoon
Katakuriko slurry
30 ml of water + 2 teaspoons katakuriko potato starch flour


1. Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
2. Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
3. Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
4. Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.

Story Behind this Recipe

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.
Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.