Pork Nikujaga with Shirataki
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of kombu adds depth. Braising softens the texture and blends the sauce with the main ingredients. A distinct accent is kombu.
Measure konjac (shirataki) rice and noodles (200 g) for the dish. Rinse the shirataki noodles (200 g), blanch for 1 minute, and cut them into pieces about 10 cm long. Slice the pork (250 g) thinly, cut the onion (150 g) into wedges, and slice the carrot (100 g).
Heat the olive oil (30 g), cook the onion for 4–5 minutes, add the pork, and cook for another 2–3 minutes. Stir in the shirataki and carrot.
Pour in the dashi with kombu and bonito (960 g), coconut aminos (60 g), sake (60 g), mirin sauce (30 g), and add erythritol (15 g). Bring to a boil, cover, and simmer for about 20 minutes until the vegetables are tender and some liquid has reduced.
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