Meat potatoes
By dry roasting Shirataki first, excess moisture will be removed and the texture will improve.
When it comes to simmering, you can remove the aluminum foil several times along the way and remove it from the heat, then add the cooled process to soak the flavor into its full potential.
Cut the carrots and potatoes into bite-sized pieces, and soak the potatoes in water. Slice the onions thinly along the fibers. Cut the pork belly into lengths that are easy to eat. Pre-boil the Shirataki for about 5 minutes to remove the lye.
Drain the pre-boiled Shirataki waterfall and chop it into an appropriate size.
Without pouring oil into the frying pan, fry Shirataki for about 5 minutes to remove any moisture.
When the water from Shirataki skipped and you heard a tingling noise, add the cut carrots, potatoes, onions and pork belly and stir-fry.
Once the pork is lightly cooked, add [A] and mix, then when it boils, remove the lye. Remove with aluminum foil, cover and simmer. (Pick the aluminum foil and remove it from the heat, and add the cooled process several times to ensure the flavor will soak in well.)
After cooking for about 30 minutes, remove the lid and remove any moisture, add aroma with [B], and quickly blend in the whole thing and you're done.
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- Carrots
- 1 bottle
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- Potatoes too
- 3 pieces (approx. 300g)
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- Onion
- 1 piece
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- Pork belly
- 200g
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- Shirataki waterfall
- 1 ball
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[A]
- Bonito dashi
- 700cc
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- sugar
- 7/2 tbsp
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- Dark soy sauce
- 3 tablespoons
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[B]
- For aromatic sesame oil
- 1 tablespoon
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- For adding dark soy sauce
- 1 tablespoon
