This is a typical Japanese home-cooked dish. It is quite popular, I often cook it, but probably you have never seen it as you won’t come across a dish like this at Japanese restaurants. Use Pork Belly for this dish, so that Kombu absorbs its fat and ‘umami’. You need to simmer until Kombu is fairly soft. You can add Chilli if you like. Enjoy this dish with freshly cooked Rice.

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Makes

4 Servings

Ingredients

40g Dried Shredded Kombu (Kelp) *OR slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
250g thinly sliced Pork Belly *cut into chunky bite-size pieces
1 teaspoon Sesame Oil *OR Oil of your choice
1 small piece Ginger *cut into fine strips
1 cup Water
3 tablespoons Soy Sauce *1 tablespoon is 15ml
2 tablespoons Mirin
1 tablespoon Sugar *alter the amount
1 to 2 teaspoons Rice Vinegar

Method

1. Soak Dried Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: You can slice Kombu by knife. Find ‘How To Thinly Slice Kombu (Kelp)’
2. Heat Sesame Oil in a saucepan over medium heat and cook Pork pieces. When cooked, add Ginger and ‘Kombu’, and stir. Add Water, Soy Sauce, Mirin and Sugar.
3. Bring to the boil, then lower the heat, cover with a lid, and simmer, stirring occasionally, until the sauce is gone. By then, Kombu should be soft. Sprinkle with Rice Vinegar, and mix to combine.