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1
Place the shiitake mushrooms into a heatproof dish.
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2
Add enough water to cover them, and microwave for 3 minutes to rehydrate.
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3
You will use the soaking water later, so please don't throw it away!
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4
Cut the thinly sliced pork belly into 10 cm lengths, and roll them up by hand.
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5
Place them back onto the meat tray.
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6
Marinate the Step 2 meat with the ingredients.
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7
Cut the carrot into pieces, and microwave for about 3 minutes at 500 W. When you are cutting the thick part, cut into 4 portions lengthwise, then cut into pieces to match the size.
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8
Cut the bamboo shoots into the size of the carrot pieces, and microwave for about 3 minutes at 500 W. Parboil them briefly if you can.
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9
It will add more flavor.
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10
Cut the onion in half horizontally, remove the core, and cut into about 2 cm wide wedges.
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11
Remove the stems and seeds from the green peppers.
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12
Cut lengthwise into 1.5 cm wide strips, then cut into the same length as the onion.
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13
Lightly squeeze the water out from the rehydrated shiitake mushrooms (Step 1), and cut into the same size as the onion.
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14
Heat the vegetable oil in a frying pan, and pan fry the Step 3 meat.
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15
In the mean time, combine the flavoring ingredients.
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16
When you don't have enough shiitake mushroom soaking water, add more water.
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17
When the pork is cooked, add the shiitake mushrooms, bamboo shoots, and onion, then stir-fry.
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18
Start stir-frying from the ingredients that take longer to cook through.
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19
After a little while, add the carrot and green peppers, and continue stir-frying.
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20
Continue stir-frying until the edges of the onion are little bit browned as shown in the picture.
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21
Mix in the combined flavouring ingredients, and bring to a boil.
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22
Stir in the katakuriko slurry, and mix well.
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23
Serve on a plate, and done.
