Koobuirichii (Stir-Simmered Kelp and Pork)

Wash the dried kombu and soak it in cold water until pliable.

Drain, fold it into layers so it cannot slip, and cut it into strips 3 to 4 mm wide.

Boil the pork belly until fully cooked through.

Confirm that its center reaches at least 75°C, let it cool briefly, and cut it into short strips. Strain the cooking liquid and measure 2 cups as the pork stock.

Cut the konnyaku, kamaboko, and fried tofu into short strips similar in size to the pork.

Briefly blanch the konnyaku in boiling water to reduce its aroma, then drain.

Warm the sugar, mirin, sake, and soy sauce over low heat in a small saucepan.

Add the pork and konnyaku and simmer briefly, turning them so the seasoning penetrates evenly, then turn off the heat.

Heat the oil in a wide pot and stir-fry the kombu over medium heat until every strip is thoroughly coated.

Add the pork stock in three portions; after each addition boils, lower the heat, cover with a drop lid, and simmer slowly until the kombu starts to soften.

Partway through softening the kombu, add the seasoned pork and konnyaku together with all the liquid from their pan.

Replace the drop lid and simmer over low heat until the ingredients combine and the broth reduces.

When almost no liquid remains on the bottom, fold in the kamaboko and fried tofu without breaking them.

Taste, finish with a pinch of salt, and turn off the heat when the glossy seasoning clings to the ingredients.