Chunky Atsuage Stew

1. 1

   Remove the oil from the atsuage and cut into bite-sized pieces.

2. 2

   Boil the green beans in salted water and then cut in half.

3. 3

   Remove the root from the shimeji mushrooms and shred.

4. 4

   Wrap the atsuage from Step 1 with pork belly.

5. 5

   Coat with katakuriko and season with salt and pepper.

6. 6

   Pan-fry both sides in a frying pan.

7. 7

   Once the meat has cooked, add the shimeji and green beans.

8. 8

   Flavor with the ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.