Sweet and Savory Wakame Seaweed and Pork Stir-fry
The simple flavor of wakame seaweed, thinly sliced pork belly and the slight bitterness of rapini are a great combination!
Photographed by Masashi Kuma
Calorie count is per serving
Ingredients (Serves 2)
- 80 g wakame seaweed (salted and preserved)
- 150 g pork belly (thinly sliced)
- 80 g rapiniNote
Young stems of a vegetable that heralds the coming of spring. Best eaten before it flowers.
- 3 tbsp sake
- 1 1/2 tbsp mirinNote
Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 1/2 tbsp usukuchi soy sauceNote
Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the natural taste and color of the ingredients.
- Ginger juice, as needed
- Ginger (cut into thin strips), as needed
- A small amount of vegetable oil
Rinse the salt off of the wakame seaweed, changing the water several times, then let the wakame seaweed soak in water for about 2 min to rehydrate. Strain and cut into bite-sized pieces.
Cut the pork into easy-to-eat pieces. Cut off the tough portion of the rapini at the base, then cut into easy-to-eat pieces.
Oil a frying pan with a small amount of vegetable oil and preheat, then stir-fry the pork. When the pork has cooked through, add the wakame seaweed and rapini.
When the wakame seaweed and rapini are evenly coated with the oil, add [A] and cook down until the liquid has cooked off. Remove from heat and add ginger juice, and serve garnished with thinly sliced strips of ginger.