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1
Cut the pork into 5 cm wide pieces.
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2
Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
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3
Stir fry the pork and vegetables with oil.
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4
When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together.
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5
Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
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6
Test the burdock root to see if it's tender.
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7
Taste, and add more soy sauce if needed.
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8
If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
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9
Add the katakuriko dissolved in water to the liquid and mix rapidly.
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10
Mix all the contents of the pan together and it's done.
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11
By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.
