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Gobō and Pork Kinpira

Kosten $8, sparen $5

Quelle: Recommended by CookPal

  • 20 Min
  • 2 Portionen
  • $8

ZUTATEN

  • Meat

    • 🐖 100g thinly sliced pork belly

  • Vegetables

    • 1/2 burdock root (90g), thinly sliced
    • 🥕 1/3 carrot (50g), thinly sliced

  • Oil

    • 1/2 tbsp salad oil

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1 tsp sugar
    • 1 1/2 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder
    • 1/2 tsp sliced chili
    • 💧 60ml water

  • Garnish

    • White sesame seeds, to taste

SCHRITTE

1

Peel the burdock root with the back of a knife and slice it diagonally into thin strips. Soak in water and drain. Slice the carrot into thin strips.

2

Cut the pork belly into 2cm wide strips.

3

Heat salad oil in a frying pan over medium heat. Add pork and stir-fry until its color changes. Add burdock root and carrot, stir-frying until coated with oil.

4

Add all seasoning ingredients (☆), mix well, and bring to a boil. Cover and simmer on low heat for 7-8 minutes until the pork is cooked and the burdock root is tender.

5

Remove the lid, increase to medium heat, and stir-fry for about 3 minutes until the liquid evaporates.

6

Serve on a plate and sprinkle with white sesame seeds.

NÄHRSTOFFE

Pro 1 Portion

🔥

350

Kalorien

  • 20g
    Protein
  • 15g
    Kohlenhydrate
  • 25g
    Fette

💡 Tipps

Use fresh burdock root for the best flavor.Adjust chili quantity based on spice preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.