Pork and Burdock Yanagawa-Style (Simmered with Egg)

Pork Yanagawa-Style Nabe (Simmered Burdock and Egg)

What is Yanagawa Nabe?

Yanagawa Nabe is a classic dish of simmered pork and burdock root, bound together with a layer of fluffy, beaten eggs.

The original “Yanagawa Nabe” was born in Tokyo during the Edo period. Traditionally, it consists of loach (dojo) and burdock simmered in a sweet-savory dashi. Since loach is less common in modern kitchens, using pork has become a popular alternative, often referred to as “Yanagawa-style” (Yanagawa-fu).

The combination of earthy burdock flavor and eggs soaked in sweet dashi is truly exquisite. By using the “Tamagotoji” technique, you can recreate that professional, silky texture that makes Japanese comfort food so beloved.

Sustainable & Versatile

Zero Waste: This recipe uses the green parts of the white leeks (negi) that often go to waste—a great way to be eco-friendly!
Flavor Tip: Fresh burdock offers the best aroma, but if you’re short on time, pre-boiled or “mizuni” burdock is a smart, convenient shortcut.
Aromatic Boost: Using ginger and sesame oil enhances the umami of the pork while softening the earthy notes of the burdock.

Want to learn more about Burdock? Check out this article for a full explanation of its nutrients and more delicious recipes! 👉 [Recommended recipes using burdock roots]

INGREDIENTS (2 Servings)

Burdock: 80g
Water: As needed (for soaking)
Pork shoulder loin: 70g
Grated ginger: 5g
Sesame oil: 4g
Green parts of white leek: 30g
Eggs: 2 large
Water: 50g–100g (for the final simmer)

☆ Seasoning Sauce:

Water: 50g
Soy sauce: 15g
Sugar: 5g
Sake: 20g
Mirin: 10g

INSTRUCTIONS

Prep the Leek: Cut off and slice the green parts of the white leek.
Prep the Burdock: Scrape off the burdock skin using the back of a knife. Use the “Sasa-gaki” (shaving) technique to create thin shavings. Soak them in water for a few minutes to remove harshness (aku) and prevent discoloration.
- Tip: Sasa-gaki increases the surface area, allowing the burdock to absorb the savory-sweet dashi faster.
Sauté: Heat sesame oil in a frying pan. Sauté the pork until cooked through, then add the burdock.
First Simmer: Add the ☆ Seasoning Sauce ingredients (water, soy sauce, sugar, sake, mirin) and the grated ginger. Simmer over low heat.
Infuse Flavor: Once the liquid has reduced and the flavors are concentrated into the ingredients, add the green leeks.
The “Tamagotoji” Finish: Add enough water (approx. 50-100g) to cover half of the ingredients and bring to a boil. Pour the beaten eggs in a circular motion over the boiling mixture. Let it sit for about 1 minute until partially set, then gently draw a large circle with chopsticks to combine.
- Tip: This technique of enveloping ingredients in egg is called Tamagotoji.
Residual Heat: Turn off the heat just before the egg is fully firm. The residual heat from the pan will create a perfect, creamy consistency.

📝Equipment Tip: To ensure even cooking for this portion size, a frying pan with a diameter of approximately 20cm is recommended.

NUTRITION FACTS (Per Serving)

Calories: 249 kcal
Protein: 14.4 g
Total Fat: 14.4 g
Total Carbohydrates: 14.2 g
Salt Equivalent: 1.35 g

Serve it as a “Yanagawa-don”!

For a hearty meal, pour the finished Pork Yanagawa over a bowl of hot steamed rice. It is absolutely delicious!

📖Read the Japanese version of this article here! [豚肉の柳川風鍋（ごぼうと卵のふわとろ煮）]　　

#ごぼう #きんぴらごぼう #和食ごはん #おうちごはん #食物繊維 #腸活レシピ #burdockroot #japanesecuisine #healthyfood

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!