Sea Noodles - Simmered Shredded Kombu

• 1/2 sheet Dried shredded kombu
• 2 packs or freshly shredded kombu
• 1/3 of a carrot Carrot
• 1 dash Pork
• 2 Chikuwa
• 1 tbsp Sesame oil
• 1 tsp Dashi stock granules
• 2 tbsp Soy sauce
• 1 1/2 tbsp Sugar
• 1 tbsp Sake

1. I used dried shredded kombu (about 20 x 30 cm).
2. Cut it into 4 pieces and rehydrate in water.
3. After 30 minutes, it greatly increased in volume as shown in this photo.
4. Cut the pork into small pieces, julienne the carrot, and slice the chikuwa into cute thin rounds.
5. Heat sesame oil in a frying pan, and stir-fry the pork.
6. When it's cooked through, add the carrot and stir-fry.
7. Add the kombu and chikuwa.
8. Mix well.
9. Add 200 ml of water, sake, dashi stock granules and sugar, and simmer a little.
10. Add the soy sauce and simmer until there is not much liquid left in the pan.
11. Stir from time to time.

shredded kombu, kombu, carrot carrot, pork, chikuwa, sesame oil, granules, soy sauce, sugar, sake

Taken from cookpad.com/us/recipes/154286-sea-noodles-simmered-shredded-kombu (may not work)