Pork Yanagawa Recipe (simmered burdock roots and egg)

柳川風（yanagawahu)

What kind of food is Yanagawa fu??

A dish of boiled pork and burdock covered with egg.

There is a dish called “Yanagawa Nabe” that was born in Tokyo during the Edo period. This is a dish of burdock and loach that has been simmered and covered with a beaten egg. Nowadays loach is not available, so meat is used instead, so it is called “Yanagawa-style(yanagawa fu)”.

The combination of the burdock flavor and the egg soaked in the sweet dashi is wonderful.

I used the green part of the white leek that tends to be left over. You can also use boiled burdock.

For more information on burdock, please see this article.　👉　Fiber-rich Kinpira Gobo Recipe (Stir fried Burdock)

I also highly recommend this recipe that uses gobo! Check it out! 👉　Tori gobo (fried chicken and burdock chips with soy sauce)

NUTRITION FACTS of Pork Yanagawa Recipe (simmered burdock roots and egg)

157 kcal Protein 8.2g Fat 7.4g Carb 13.9g Salt Equivalent 1.2g　

INGREDIENT for Pork Yanagawa Recipe (simmered burdock roots and egg)(2SERVINGS)

burdock 80g
pork 70g
grated ginger 5g
sesame oil 4g
☆soy sauce 15g
☆sugar 5g
☆sake 20g
☆mirin 10g
green part of the white leek 30g
2eggs

Pork Yanagawa Recipe (simmered burdock roots and egg) COOKING INSTRUCTIONS

①Peel off the burdock skin using the back of a knife. Shave the burdock , soak in water for a few minutes.

②Stir fry the pork in a frying pan heated with sesame oil, and add the burdock when the pork is cooked through.

③Add ginger, soy sauce, sugar, sake and mirin.

④Pour enough water to cover all the ingredients and simmer.

⑤Add green onions when stewed until the juice is gone.

⑥Add enough water to cover half of the ingredients and bring to a boil.

⑦Add the beaten egg to the boiling pot. Wait for about 1 minute, then use chopsticks to draw a large circle to mix.

MEMO

It is recommended to use a frying pan of about 20 cm.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊

柳川風ってどんな料理？？

煮込んだ豚肉とごぼうを卵でとじた料理です。

江戸時代に東京で生まれた「柳川鍋」という料理があります。ごぼうとどじょうを煮て溶き卵でとじた一品です。現在はドジョウが手に入らないので肉で代用するため「柳川風」と呼ばれています。

ごぼうの風味と甘い出汁が染み込んだ卵の相性が抜群です。

余りがちな白ネギの青い部分を使いました。水煮のごぼうを使用してもよいです。

ゴボウについてはこちらの記事を見てね。

ごぼうを使ったこちらの鶏ごぼうのレシピもオススメです！ぜひチェックしてみてください！

柳川風材料（2人分）

ごぼう　 80g
豚肉　70g
すりおろし生姜　 5g
ごま油　4g
☆しょうゆ　 15g
☆砂糖　5g
☆日本酒　20g
☆みりん　 10g
白ネギの青い部分　 30g
卵　2個

柳川風の作り方(´ᵕ`)

①ごぼうの皮を包丁の背でむく。ごぼうは削り、数分水にさらす

②ごま油を熱したフライパンで豚肉を炒め、火が通ったらごぼうを入れる

③生姜、醤油、砂糖、酒、みりんを入れる

④具材全体が浸るくらいの水を入れて煮る

⑤汁気がなくなるまで煮込んだらネギを加える

⑥材料の半分が浸るくらいの水を入れて沸騰させる

⑦沸騰した鍋に溶き卵を入れる。 1分ほどおいてから箸で大きな円を描くように混ぜる