Stewed Vermicelli (Harusame)

豚ひき肉とスイスチャードの春雨煮込み (Stewed Vermicelli with Minced Pork and Swiss Chard)

The vermicelli soaked up the meat juice and sauce. Super tasty! This vermicelli can be eaten as a main dish, but most of the time Japanese serve it as a side dish with rice.

Prep time10 mins
Cooking time10 mins

Ingredients (1 or 2 servings)

Minced pork (marinate with salt and 1tsp cooking wine)80 – 100 g
Vermicelli1 (50g)
Swiss chard / Spinach3 – 4 pieces
Garlic2 cloves
Water1/2 cup


Soy sauce1 tbsp
Mirin1 tbsp
Sugar1 tsp


  1. Cook rice. (If you want to serve with rice)
  2. Vermicelli: Soak for about 10 minutes.
  3. Minced pork: Marinate with salt and 1 tsp cooking wine.
  4. Garlic: Chop finely.
  5. Swiss chard / leafy vegetables: Cut to an easy-to-eat size.
  6. Vermicelli: Remove from the water and cut it short.


  1. (Medium heat) Saute chopped garlic in vegetable oil.
  2. Fry the minced pork and break it into small pieces as much as possible.
  3. Add the seasoning when the meat is 70% cooked.
  4. (Medium-high heat) Add the Vermicelli and water. Stir occasionally.
  5. When most of the water is absorbed, add the stems of the vegetables and stir-fry.
  6. Lastly, add the leaves of the vegetables and stir-fry.