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!

Sweet and Savory Wakame Seaweed and Pork Stir-fry
Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata







Calorie count is per serving

Ingredients (Serves 2)

  • 80 g wakame seaweed (salted and preserved)
  • 150 g pork belly (thinly sliced)
  • 80 g rapini

    Young stems of a vegetable that heralds the coming of spring. Best eaten before it flowers.

  • [A]

    • 3 tbsp sake
    • 1 1/2 tbsp mirin

      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 sauce

      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.