Burdock Roots And Pork Yanagawa Nabe

Pork Yanagawa nabe (豚肉柳川鍋)

What kind of food is Yanagawa nabe??

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.

Check out this article for more information about burdock!　👉　Recommended recipes using burdock roots

NUTRITION FACTS : Pork Yanagawa nabe (simmered burdock roots and egg)

497 Calories　
Protein 28.8 g　
Total Fat 28.8 g　
Total Carbohydrates 28.4 g　
Sodium 2.7 g

INGREDIENT : Pork Yanagawa nabe (simmered burdock roots and egg) (2SERVINGS)

Burdock 80g
Pork shoulder loin 70g
Grated ginger 5g
Sesame oil 4g
☆Soy sauce 15g
☆Sugar 5g
☆Sake 20g
☆Mirin 10g
Green part of the white leek 30g
2 Eggs

How to make Pork Yanagawa nabe (simmered burdock roots and egg)

Cut off the green parts of the white leek.
Peel off the burdock skin using the back of a knife. Shave the burdock , soak in water for a few minutes.
Stir fry the pork in a frying pan heated with sesame oil, and add the burdock when the pork is cooked through.
Add ginger, soy sauce, sugar, sake and mirin.
Pour enough water to cover all the ingredients and simmer.
Add green onions when stewed until the juice is gone.
Add enough water to cover half of the ingredients and bring to a boil.
Add the beaten egg to the boiling pot. Wait for about 1 minute, then use chopsticks to draw a large circle to mix.

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)♡‧₊