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

Name: Nabera-nbushi (Loofah, Tofu, and Pork Miso Simmer)
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

Quick answer

Active time: 50 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Young edible loofah, nabera in Okinawan, gives off a clear, faintly sweet juice as it cooks, and that juice mixes with red miso into something moister than a stir-fry yet thicker than a soup.

Nbushi refers to simmering with miso, and this summer home dish adds pork belly and hand-torn chunks of firm island tofu. No plain water goes in, only the loofah's own juice and a little of the pork cooking broth.

Ingredients

servings

IngredientAmount

firm Okinawan island tofu

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reserved pork cooking broth

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Instructions

6 steps

1

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

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

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

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

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

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.