Nabera-nbushi (Loofah, Tofu, and Pork Miso Simmer)

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Nabera-nbushi is an Okinawan summer home dish that gently simmers young edible loofah, pork belly, and firm island tofu in a red-miso seasoning.

Nabera means loofah, while nbushi refers to vegetables and tofu cooked with miso. Slow heating coaxes sweet liquid called doo-jiru from the loofah without adding plain water. That juice combines with a small amount of pork broth and the seasoning to form more liquid than a stir-fry but less than a soup. Large torn pieces of island tofu stay intact while absorbing the savory broth, and properly cooked loofah becomes soft, silky, and juicy.

Ingredients (4 servings)

Ingredient	Amount	Unit
young edible loofah	600	g
whole pork belly	100	g
firm Okinawan island tofu	300	g
reserved pork cooking broth	100	ml
cooking oil	1.5	tbsp
red miso	3	tbsp
sugar	1.5	tbsp
mirin	0.5	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Cover 100g whole pork belly with cold water in a pot and bring it to a boil.

Skim the foam and simmer gently for 20 to 25 minutes, confirming a center temperature of at least 63°C. Lift out the pork to cool and strain 100ml cooking broth through a fine sieve.
2

Heat

Slice the cooled boiled pork into bite-size pieces about 4mm thick.

Lightly scrape only the firm ridges from 600g young edible loofah and cut it crosswise into 7mm to 8mm rounds. Drain 300g island tofu and tear it by hand into large pieces.
3

Finish

Mix 3 tbsp red miso, 1.5 tbsp sugar, and 0.5 tbsp mirin in a small bowl until no lumps remain.

Bring the reserved 100ml pork cooking broth back to a boil and keep it hot for the simmer.
4

Control

Heat 1.5 tbsp cooking oil in a wide pot over medium heat and stir-fry the sliced pork for 2 minutes.

Add the loofah and toss to coat, reduce to medium-low, cover, and cook slowly for 7 to 10 minutes. Turn once or twice to prevent scorching and let the loofah release plenty of its own doo-jiru.
5

Control

Once the loofah has released liquid, add the miso mixture and 100ml hot pork broth and dissolve gently.

Lay in the 300g island tofu pieces, spoon broth over them, and simmer for 5 to 7 minutes, until the tofu is hot at the center and the loofah is tender. Do not add plain water.
6

Finish

Turn off the heat and rest for 2 minutes so the miso broth settles.

Transfer the solids first to deep bowls without breaking the loofah or island tofu, spoon over plenty of broth, and serve hot. Refrigerate leftovers before they have stood at room temperature for 2 hours.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Slow cooking draws natural doo-jiru from young loofah
Finish cue: Lay in the 300g island tofu pieces, spoon broth over them, and simmer for 5 to 7 minutes, until the tofu is hot at the center and the loofah is tender.
Avoid this: Do not add plain water.
Storage and reheating: Refrigerate leftovers before they have stood at room temperature for 2 hours.