Kubu irichi is a stir-fried and simmered dish made with thinly sliced konbu seaweed. The konbu-based dish is very delicious and healthy too. The dish is topped with a little bit of Okinawa-style hot sauce called koregusu (コーレーグースー). Koregusu is made from awamori (a strong drink resembling vodka) and hot peppers.

Recipe

Ingredients

• thinly sliced konbu (seaweed)
  
• 1 piece of deep-fried tofu (abura-age) , thinly sliced
• shiitake mushrooms (dried ones that have been softened in water, or fresh ones), thinly sliced
• carrots, cut into matchstick pieces
• konnyaku (yam cake), cut into matchstick pieces
• kamaboko (fish cake), thinly sliced
  
• green onions, thinly sliced
  
• seasoned soy sauce (the pre-prepared type called tsuyu is very convenient)
  (soy sauce mixed with mirin and sake)
• water
  
• salad oil
• koregusu (コーレーグースー)

Directions

1. Heat a little oil in a wok
2. Add the shiitake mushrooms, carrots, konnyaku, kamaboko and deep-fried tofu
3. Lightly stir fry for just a few minutes
   
4. Add the konbu and continue to lightly stir fry for another minute or two
   
5. Mix the seasoned soy sauce with water in a ratio of about 1:3
   (there should be just enough liquid to partially cover the konbu)
   
6. Add the soy sauce / water mixture to the wok
   
7. Turn down the heat and simmer until the liquid is almost gone and the konbu is as soft as you like it
   
8. Add the green onions
   
9. Gently mix then arrange on a large dish
   
10. Serve with a little koregusu
    

Kubu irichi made with konbu, deep-fried tofu, carrots, shiitake mushrooms, etc.:


Super simple kubu irichi made with just konbu and deep-fried tofu: