Habanori & Wakojiki Sundubu


Shrimp is a clam and substitute is OK. If you use various remaining vegetables in the vegetable room and add tofu, add the nutritious sundubu → seaweed umami!


Ingredients (about 2-3 cups of rice bowl):

  • Haba Nori that you just dried as it is
  • Young hijiki(Before salt removal / before water return) 80g / 8g
  • Pork shoulder loin (sliced ​​sliced) Pork belly is OK 150ℊ
  • Ginseng (diagonally sliced) 80ℊ
  • Blue part of the green onion (sliced ​​slice) 50ℊ
  • Radish leaves (small cuts) 50ℊ
  • Spinach (about 5cm pomegranate cut) 50g
  • Garlic (crushed after removing the buds)
  • Frozen shrimp (thawed and take a backwata) 8-12
  • Kimchi (cut into a bite -size) 150g to 200g
  • Tofu (even for silk or cotton) 1/4 to 1/3
  • Sesame oil (for stir -fried) appropriate amount
  • Shaoxing liquor (if not with cooking sake) 3 tablespoons
  • 2-3 eggs
■ A (soup seasoning)
  • 1/2 tablespoon of sugar
  • About 1 teaspoon of salt
  • 1 tablespoon soy sauce
  • Scallops' soup (powder) teaspoon 2 teaspoon
  • (Gochujan) If you like
  • Approximately 400cc of water
  • Sesame oil (for finishing) If you like


How to:

  1. ◎ Havanori will be beautifully green when broiled lightly. (About 20 seconds with a 200 degree toaster. You can roast the sky in a frying pan.)

  2. The young hijiki changes water about twice and rinses, rinses, and soaks salt for 2-3 minutes and drains salt. If you have a long time to give yuzu together, cut it finely
  3. Sprinkle sesame oil in a frying pan, give the garlic scent crushed over medium heat, and fry the pork. When it comes out a little, put the vegetables and fry
  4. Turn the Shaoxing sake a little out of the amount of salt in the quantity and skip the alcohol. Move it to a large pot, add water, boil it once, and take it when it comes out.
  5. Put all of the seasonings of A and stir, add kimchi and tofu (while stirring by hand) and cook for about 5 minutes. Taste and adjust to some extent
  6. If you do not wash the 3 frying pan, add a small amount of sesame oil if the oil is not enough, and put the shrimp and spinach in 5 pots.
  7. After tasting again, adjust the eggs, drop the eggs for the number of people, cover and heat for 4 to 5 minutes over low heat. While hot, turn the sesame oil in a bowl quickly
  8. Put the favorite amount of "Yuzu Hijiki" and "Habanori" on the top and eat while mixing ~

If you like, go here to add richness! "Habanori" is as good as spicy things. Seaweed that you definitely want to incorporate into soup accents. The crunchy feeling of "Wakagi" is also an important position.

Here are the items used in the recipe

Dried Habanori


Dried Habanori