JapaneseKubu irichi (Okinawan kombu stir-fry)
Shredded kombu stir-fried and simmered with pork, konnyaku and carrot
In Okinawa, kubu irichi is cooked for Obon (here called Shōmō or Ukui), when families welcome the spirits of their ancestors home with offerings, and it reappears at every big family gathering. Kombu, 'kubu' in the island dialect, sounds like 'yorokobu', to rejoice, and Okinawa has loved it for centuries thanks to the old kelp trade from Hokkaido. Strips of pork belly are stir-fried until their fat runs, then the kelp, konnyaku and carrot simmer in pork-scented stock until the liquid is absorbed, giving a soft, savoury, gently sweet tangle full of the sea. Serve with rice, as part of an Obon spread or a bentō. Chef's tip: keep some of the kombu soaking water; it is the stock that gives the dish its depth.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 260 kcal
Ingredients
- 2 cups waterfor soaking the kombu
- 7 oz pork bellycut into thin 4 cm strips
- 9 oz konnyaku blockcut into thin 4 cm strips
- 1 carrotcut into 4 cm matchsticks
- 1 tsp neutral oil
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 pinch salt
- 1 spring onion (optional)finely sliced, to serve
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/7 doneStep 1: Rinse 1 ⅜ oz dried shredded kombu (kizami kombu) briefly, then soak in 2 cups water for 15 minutes until soft and slippery. Drain, keeping 200 ml of the soaking water, and cut any very long strands into 10 cm lengths.
15 minStep 2: Boil 9 oz konnyaku block in plain water for 2 minutes to remove its smell, then drain.
3 minStep 3: Heat 1 tsp neutral oil in a wok or wide pan over medium-high heat and stir-fry 7 oz pork belly for 4–5 minutes, until the fat has rendered, the strips are lightly browned and the pork is cooked through with no pink left.
5 minStep 4: Add 1 carrot and the konnyaku and stir-fry for 2 minutes, until the carrot is glossy with pork fat.
2 minStep 5: Add the kombu and toss for 2 minutes. Common mistake: adding all the kombu in one clump; loosen the strands with chopsticks as they go in so they don't knot into a ball.
2 minStep 7: Taste, add 1 pinch salt if needed and serve hot or at room temperature, topped with 1 spring onion. It keeps 3 days in the fridge; reheat until piping hot.
2 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 12 g
- Fat
- 20 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kubu irichi (Okinawan kombu stir-fry) take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Agedashi tofuFried tofu in warm broth
Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.