Boil everything together to remove the odor from the shirataki noodles and the excess fat from the pork to reduce its calorie count! The umami of the pork remains though. The mentsuyu and sesame oil flavor this dish well.
Cut the shirataki noodles into easy-to-eat lengths (about 5 times with scissors). Julienne the carrots.
Boil all the ingredients. Boil the carrots for 1 minute, then add the ground pork and boil for another minute, then finally add the shirataki noodles and boil for another minute.
Drain off the water in the pan. It's best to drain it into a colander to get rid of all the water.
Add the ★ ingredients and simmer until the liquid in the pan has completely cooked off. Add the ◎ ingredients to finish. Add soy sauce and sugar if you feel there aren't enough seasonings to give it a good, strong sweet and salty flavor.
Story Behind this Recipe
I haven't been able to lose much weight since New Years (sad face). I've been boiling ground pork before using it recently. The fat that congeals into a white mass in the wintertime is removed this way! The key to the taste of this dish is the rather assertive sweet-salty flavoring.
By boiling the shirataki noodles and pork, you can remove the odor of the former and the excess fat from the latter. The shirataki noodles are boiled to remove their odor. Drain off the water from the boiled ingredients (drain into a colander and let the heat evaporate the moisture). This way the sauce will coat the ingredients faster, saving time. When boiling the pork, use a whisk to crumble.