Bonito Miso Stir-Fry with Konnyaku and Pork

Bonito Miso Stir-Fry with Konnyaku and Pork

This flavor makes me nostalgic.
It's cooked with pork, so it's pretty filling too.


1 (250 g)
Sliced pork (belly or chopped pork)
100 g
Bonito flakes
1 pack (3 g)
1~1.5 tablespoon
◆Cooking alcohol
1 tablespoon
◆Mirin (sweet rice wine)
1 tablespoon
1/2 tablespoon
◆bonito dashi stock granules
a pinch
Red chili pepper
to taste
Vegetable oil (sesame oil)
as needed


1. Slice the konnyaku into 5 mm slices. Make a 2 cm slit in the center. Take one side of the konnyaku and thread the end through the hole.
2. Cook the konnyaku in boiling water for 2~3 minutes to remove the smell. Drain well. In a bowl, combine ◆marked ingredients and set aside.
3. Cook the konnyaku in a pan without oil and evaporate the water. When the konnyaku starts to make a squeaky sound, remove from the pan.
4. In the same pan, heat oil and cook the pork. If you like it spicy, add red chili pepper.
5. Return the konnyaku to the pan.
6. Add combined ◆ marked ingredients and toss to coat. Turn off the heat and add bonito flakes.

Story Behind this Recipe

I loved this dish since I was a kid. I could eat it with a lot of rice.

I sometimes add chikuwa fish cake or burdock fish cake. I added meat so that my husband would eat well.