Meat potatoes
Dry-frying the shirataki noodles first removes excess moisture and improves the texture.
While simmering, remove the aluminum foil several times, remove from the heat, and let it cool, allowing the flavor to soak in even more.
Cut the carrots and potatoes into bite-sized pieces and soak the potatoes in water. Thinly slice the onion along the grain. Cut the pork belly into bite-sized pieces. Parboil the shirataki noodles for about 5 minutes to remove the bitter taste
Drain the water from the pre-boiled shirataki noodles and chop them into bite-sized pieces
Add no oil to a frying pan and fry the shirataki noodles for about 5 minutes to evaporate the moisture
Once the water from the shirataki noodles has evaporated and you can hear them sizzling, add the chopped carrots, potatoes, onions and pork belly and stir fry
Once the pork is lightly cooked, add [A] and mix. Once it boils, skim off the scum. Cover with aluminum foil and simmer gently. (Removing the aluminum foil, removing from the heat, and letting it cool several times will help the flavors soak in better.)
After cooking for about 30 minutes, remove the lid, let the water evaporate, add flavoring with [B], and mix well to finish
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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
- 1 ball
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[A]
- Bonito dashi
- 700cc
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- sugar
- 7/2 tablespoon
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- Dark soy sauce
- 3 tablespoons
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[B]
- Sesame oil for flavoring
- 1 tablespoon
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- For adding dark soy sauce
- 1 tablespoon
