Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stir-fried and simmered precut konbu seaweed and pork. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried. One of this seaweed's most common uses is in a Japanese multipurpose stock, called dashi, which is used to create sauces.
Stir-Fried and Simmered Precut Konbu Seaweed and Pork is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Stir-Fried and Simmered Precut Konbu Seaweed and Pork is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have stir-fried and simmered precut konbu seaweed and pork using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stir-Fried and Simmered Precut Konbu Seaweed and Pork:
- Take 200 grams Fresh julienned kombu
- Make ready 100 grams Thinly sliced pork offcuts
- Get 1/2 Carrot
- Prepare 1 1/2 tbsp Soy sauce
- Take 1 tbsp Sugar
- Take 1/2 tbsp Mirin
- Make ready 2 tbsp Sake
- Take 1 Ichimi spice
You can omit the pork to make it a meatless dish if desired! Kimchi stir-fried on its own is still very tasty. I usually boil the tofu because I like it soft. If the konbu is thick and hard You could use konbu called "nishime konbu".
Instructions to make Stir-Fried and Simmered Precut Konbu Seaweed and Pork:
- Use a pack of raw precut konbu seaweed like the one pictured. If they are too long, cut them. Wash briefly and drain.
- Cut the carrot into rectangles. Chop the pork into pieces if they are too large.
- Stir-fry the pork. Add the carrot, and continue stir-frying briefly. You do not need oil.
- Add the pre-cut konbu seaweed, and stir-fry some more. Pour in all the seasoning ingredients. Continue stir-frying until the liquid is almost gone. Sprinkle on some ichimi spice, and it's done.
These are found at Japanese grocery stores, are thinner Ganmodoki (がんもどき): Fried tofu mixture with finely chopped vegetables and seaweed. We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or stir-fried with fresh chiles. Place in a saucepan, cover with cold water, bring slowly to the boil and simmer Return pork to the vegetables with any reserved marinade and the soy sauce. Heat through, then, at the last minute, stir through the pak choi leaves. We'll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this addictive and satisfying homemade street food recipe.
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