Pork and Lotus Root Shigure Stew

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   ["Cut the pork into 3~5cm pieces.", "Thinly slice the konnyaku, and then thinly slice it again from the edges.", "Peel the skin from the lotus root, thinly slice, and briefly soak in water.", "Cut the lotus root into 1/2 or 1/4 if it's too thick.", "Add water and the lotus root to a small pot, and turn on the heat.", "After bringing it to a boil, add the konnyaku, and boil together.", "Heat vegetable oil in a frying pan or pot, and saute the pork.", "Add the lotus root and konnyaku after the meat has cooked through, and saute.", "Add soy sauce, mirin, sake, and sugar, and simmer.", "It's convenient to use noodle konnyaku instead cutting normal konnyaku.", "I learnt this tip from user ""Miwaboshi"".", "Check out the sister recipe ""Pork Meat and Burdock Root Shigure Stew""."]

* Per serving · 4 servings · Values may vary.

No additional tips available.