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 time | 10 mins |
| Cooking time | 10 mins |
Ingredients (1 or 2 servings)
| Minced pork (marinate with salt and 1tsp cooking wine) | 80 – 100 g |
| Vermicelli | 1 (50g) |
| Swiss chard / Spinach | 3 – 4 pieces |
| Garlic | 2 cloves |
| Water | 1/2 cup |
Seasoning
| Soy sauce | 1 tbsp |
| Mirin | 1 tbsp |
| Sugar | 1 tsp |
Preparation
- Cook rice. (If you want to serve with rice)
- Vermicelli: Soak for about 10 minutes.
- Minced pork: Marinate with salt and 1 tsp cooking wine.
- Garlic: Chop finely.
- Swiss chard / leafy vegetables: Cut to an easy-to-eat size.
- Vermicelli: Remove from the water and cut it short.
Cooking
- (Medium heat) Saute chopped garlic in vegetable oil.
- Fry the minced pork and break it into small pieces as much as possible.
- Add the seasoning when the meat is 70% cooked.
- (Medium-high heat) Add the Vermicelli and water. Stir occasionally.
- When most of the water is absorbed, add the stems of the vegetables and stir-fry.
- Lastly, add the leaves of the vegetables and stir-fry.
