Vermicular | Nikujaga


Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
43 min
Cooking Steps

[MED] 3 min

[LOW] 25 min + 5 min

[REST] 10 min


⅓ lb (150 g) pork belly (or beef loin), thinly sliced
4 medium potatoes, peeled and chopped into 4–6 pieces each
1 medium onion, halved and cut into ½ inch slices
1 medium carrot, peeled and cut into small wedges
1 bag of shirataki (konnyaku) noodles, cut into 1½ inch pieces
3 tablespoons soy sauce
2 tablespoons mirin (sweet rice wine)

4 green beans, halved

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add in sliced pork and sear for 3 minutes (without oil).⁠

  2. Add in potatoes, onions, carrots and shirataki noodles. Drizzle soy sauce and mirin on top. Stir, cover and cook on [LOW] for 25 minutes.

  3. Add in green beans, cover and cook on [LOW] for another 5 minutes.

  4. Turn off heat, gently stir and rest covered for 10 minutes before serving.

  • Make sure to gently stir before and after braising to help ingredients absorb flavor.

  • Watch the recipe video.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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