Kubu Irichi (Konbu no Itamemono) Sliced Boiled Pork, Konbu and Fish Cakes

Mrs. Yasuko Takamine

Serves: 12

Kubu irichi is a dish of finely-cut konbu cooked with slivered pork, mushrooms, kamaboko, and konnyaku. It is said to be a customary dish for happy occasions in Okinawa.

• 1 block tofu
• 1 cup salad oil
• ½ lb. lean pork
• 1½ cups water
• 1 konnyaku
• 2 pkg. (1½ oz.) nishime konbu, soaked
• ¼ cup shoyu
• ¾ cup chikuwa strips
• ½ pkg. (3 oz. size) sengiri daikon
• 2 Tbsp. shoyu
• ½ tsp. msg
• 1 Tbsp. sugar

Wash and soak sengiri daikon in hot water for 3-4 hours. Drain, squeeze liquid, and cut into 2 inch strips. Cut tofu in thirds, then in ⅛ inch slices. Pat with paper towels to remove as much moisture as possible. Heat oil in skillet. Fry tofu until lightly brown; cut in fine strips. In a sauce pan, cook pork in water for 30 minutes. Strain stock into a large pot; set aside. Cut pork, konnyaku, and konbu in fine strips. In a saucepan, bring ¼ cup shoyu to a boil, and add pork and konnyaku. Cook 10 minutes, stirring occasionally. To stock, add chikuwa and bring to a boil. Add pork mixture, tofu, konbu, and sengiri daikon; stir, cover, and simmer 20 minutes. Add remaining ingredients; mix well. Cover and simmer 15 minutes.