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.

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 : Pork Yanagawa nabe (simmered burdock roots and egg)

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

INGREDIENT : Pork Yanagawa nabe (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

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

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.

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