A viral recipe with over 9,000 reviews! Deeply caramelized burdock and pork create incredible umami. Steam-roasting makes it absolutely delicious! ♪
Ingredients
4 servings- Pork belly300g
- Burdock root1
- Garlic1 clove
- Ginger1 piece
- Onion1
- Carrot1
- Daikon radish1/3
- Konjac (konnyaku)1 sheet
- Salad oil2 tbsp
- ★Japanese dashi stock powder2 tsp
- ★Sake150ml
- ★Mirin2 tbsp
- ★Waterjust enough to cover (about 500ml)
- ★Misoabout 2 tbsp
Directions
45 min- 1
Cut 1 burdock root into 5mm diagonal slices. Clean off dirt by rubbing with aluminum foil.
- 2
Heat the pot with 2 tbsp salad oil and slowly roast the burdock until it develops a fragrant, caramelized color.
- 3
Once caramelized, remove the burdock. Cut 300g pork belly into chunks, add to the pot, and sear until browned.
- 4
Once browned, wipe away about 80% of the oil in the pot with paper towels.
- 5
Mince 1 garlic clove and 1 ginger piece, then stir-fry until golden.
- 6
Cut 1 onion into wedges, 1 carrot into 1cm half-moons, and 1/3 daikon radish into 1cm ginkgo shapes. Add to the pot.
- 7
Return the burdock to the pot. Tear 1 konjac sheet by hand, blanch it, and add to the pot.
- 8
Mix well so the oil coats the vegetables evenly.
- 9
Add 2 tsp ★ Japanese dashi stock powder and stir-fry briefly until the seasoning is absorbed.
- 10
Add 150ml ★ sake and 2 tbsp ★ mirin, mixing until the liquid is well distributed.
- 11
Lower heat, cover, and steam-roast for 3–5 minutes at a time, checking occasionally to prevent sticking.
- 12
After steaming for about 20 minutes, when vegetables are soft and tender, add ★ water just enough to cover (about 500ml).
- 13
Bring to a boil, then remove from heat and dissolve about 2 tbsp ★ miso.
- 14
Adjust miso to taste, mix everything well, and serve.
Tips
Properly searing the burdock and pork deepens the umami. Steam-roasting rather than simmering brings out the soup's true flavor.
Nutrition
Per serving- Calories380 kcal
- Protein18 g
- Fat22 g
- Carbs28 g
- Sodium2.2 g
A viral recipe with over 9,000 reviews! Deeply caramelized burdock and pork create incredible umami. Steam-roasting makes it absolutely delicious! ♪
Ingredients
4 servings- Pork belly300g
- Burdock root1
- Garlic1 clove
- Ginger1 piece
- Onion1
- Carrot1
- Daikon radish1/3
- Konjac (konnyaku)1 sheet
- Salad oil2 tbsp
- ★Japanese dashi stock powder2 tsp
- ★Sake150ml
- ★Mirin2 tbsp
- ★Waterjust enough to cover (about 500ml)
- ★Misoabout 2 tbsp
Directions
45 min- 1
Cut 1 burdock root into 5mm diagonal slices. Clean off dirt by rubbing with aluminum foil.
- 2
Heat the pot with 2 tbsp salad oil and slowly roast the burdock until it develops a fragrant, caramelized color.
- 3
Once caramelized, remove the burdock. Cut 300g pork belly into chunks, add to the pot, and sear until browned.
- 4
Once browned, wipe away about 80% of the oil in the pot with paper towels.
- 5
Mince 1 garlic clove and 1 ginger piece, then stir-fry until golden.
- 6
Cut 1 onion into wedges, 1 carrot into 1cm half-moons, and 1/3 daikon radish into 1cm ginkgo shapes. Add to the pot.
- 7
Return the burdock to the pot. Tear 1 konjac sheet by hand, blanch it, and add to the pot.
- 8
Mix well so the oil coats the vegetables evenly.
- 9
Add 2 tsp ★ Japanese dashi stock powder and stir-fry briefly until the seasoning is absorbed.
- 10
Add 150ml ★ sake and 2 tbsp ★ mirin, mixing until the liquid is well distributed.
- 11
Lower heat, cover, and steam-roast for 3–5 minutes at a time, checking occasionally to prevent sticking.
- 12
After steaming for about 20 minutes, when vegetables are soft and tender, add ★ water just enough to cover (about 500ml).
- 13
Bring to a boil, then remove from heat and dissolve about 2 tbsp ★ miso.
- 14
Adjust miso to taste, mix everything well, and serve.
Nutrition
Per serving- Calories380 kcal
- Protein18 g
- Fat22 g
- Carbs28 g
- Sodium2.2 g
Tips
Properly searing the burdock and pork deepens the umami. Steam-roasting rather than simmering brings out the soup's true flavor.