Urakami Soboro (Pork and Burdock Stir-Fry)

Name: Urakami Soboro (Pork and Burdock Stir-Fry)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: thinly sliced pork belly 50 g; fried fish cake 20 g; konnyaku 50 g; bean sprouts 100 g; carrot 15 g; burdock root 25 g; dried shiitake 6 g; shiitake soaking liquid 50 ml; green beans 10 g; neutral cooking oil 2 tsp; light soy sauce 1 tbsp; sugar 2 tsp; sake 1 tbsp

Quick answer

Total time: 43 min
Level: Medium
Servings: 2 servings
Ingredients: 13

About this dish

Despite the name, this soboro has no minced meat: pork belly, fried fish cake, konnyaku and carrot are all cut into sturdy 5 cm strips.

The burdock is shaved thin and the bean sprouts go in last for just 90 seconds, giving each ingredient a different bite. Light soy sauce, sugar and sake with filtered shiitake soaking liquid make a short simmer, and the dish is served while a little liquid is still in the pan.

Ingredients

servings

IngredientAmount

thinly sliced pork belly

shiitake soaking liquid

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Instructions

6 steps

1

Soak 6g dried shiitake in 150ml lukewarm water for 20 minutes until soft.

Squeeze the mushrooms, remove stems, and cut into 4mm strips. Pass the soaking water through a coffee filter or fine sieve and measure exactly 50ml.
2

Cut 50g pork belly, 20g fried fish cake, 50g konnyaku, and 15g carrot into sturdy 5cm strips.

Shave 25g burdock as if sharpening a pencil, soak in cold water for 5 minutes, and drain. Rinse 100g bean sprouts and shake them dry.
3

Parboil the konnyaku for 2 minutes to reduce its odor and drain.

In the same boiling water, blanch 10g green beans for 90 seconds until bright green, cool in cold water, pat dry, and slice diagonally 4mm wide.
4

Heat 2 teaspoons oil in a pan over medium heat and spread the pork belly without overlapping.

Stir-fry for 3 to 4 minutes. When no pink remains and the thickest strip reaches at least 63°C, add fish cake, konnyaku, carrot, burdock, and shiitake and cook for 4 minutes more.
5

Pour in 50ml shiitake soaking liquid, scrape the pan bottom to release browned flavor, and bring to a boil.

Add 1 tablespoon light soy sauce, 2 teaspoons sugar, and 1 tablespoon sake, stir, and simmer over medium heat for 3 minutes.
6

Add the bean sprouts and toss over medium-high heat for only 90 seconds.

When slightly wilted but still crisp and a little liquid remains, divide between two bowls and scatter the blanched sliced green beans evenly over the top.