This classic niku yasai itame (Japanese pork and vegetable stir-fry) captures the savory, comforting flavor you’ll find in Japanese bento shops—like the ones from Hotto Motto, Japan’s beloved lunch chain.
The seasoning and method are simple, but the secret lies in three small details:
① Marinating the meat for extra flavor
② Adding cornstarch to the sauce for that glossy, clingy texture
③ Perfectly balanced seasonings that make rice irresistible
It may look like an ordinary stir-fry, but one bite will make you understand why this humble dish is a Japanese home-cooking favorite.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 oz thinly sliced pork belly
- 1 /6 cabbage, torn into pieces
- 1 /2 onion, thinly sliced
- 2 cup mung bean sprouts, loosely packed
- 1 /3 carrot, julienned
- 2/3 cup frozen edamame in pods
- Salt and freshly ground black pepper, to taste
- A1 tsp. soy sauce
- A1 tsp. sake
- AA pinch of salt and pepper
- A1/2 tsp. grated ginger
- B1 tbsp. chicken bouillon powder
- B1 tbsp. soy sauce
- B1 tbsp. water
- B2 tsp. sake
- B1 tsp. cornstarch
- B1 tsp. sesame oil
- BA pinch of salt
INSTRUCTIONS
- 1
Prep ingredients: Mix A ingredients (soy sauce, sake, salt, pepper, and ginger) and marinate the pork.Tear cabbage into bite-sized pieces. Wash bean sprouts. Slice onion thinly and julienne carrot. Defrost edamame and remove from pods.
- 2
Stir-fry: Heat a frying pan over medium-high to high heat (no oil needed if using pork belly). Add pork, onion, and carrot, and stir-fry until the pork changes color and the vegetables start to soften. Add cabbage, bean sprouts, and edamame, then stir-fry quickly.
- 3
Season: Pour in the mixed B sauce (bouillon, soy sauce, water, cornstarch, sesame oil, and salt), stir to coat, and cook until slightly thickened. Adjust flavor with salt and pepper.
RecipeID
476
Tips & Notes
Substitutions:
・Pork belly → Use thinly sliced pork loin or shoulder. If using leaner cuts, add ½ tbsp. oil while stir-frying.
・Carrot / Edamame → For color only; omit if unavailable.
・Vegetable substitutions swaps: Add bell peppers, mushrooms, or any leftovers from your refrigerator!
Technique Tips:
・Stir-fry quickly over high heat to prevent the vegetables from releasing too much moisture.
・Mix the sauce just before adding it to the pan to keep the cornstarch from settling.
Storage:
・Refrigerate for up to 2–3 days.
MY RATING
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Carrie H.
…
Totally worth making!
This was so easy to make and is perfect for bento. Stores well in the refrigerator for meals later in the week. I added more ginger than the recipe called for, but apart from that I stuck to the recipe as written. Next time I want to try it with chicken, just for a variation, but it's fantastic with the pork. Thank you, Yuu!
"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."