Sweet and Savory Wakame Seaweed and Pork Stir-fry

The simple flavor of wakame seaweed, thinly sliced pork belly and the slight bitterness of nanohana (rapeseed) are a great combination!

Sweet and Savory Wakame Seaweed and Pork Stir-fry
Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata







Calorie count is per serving

Ingredients (Serves 2)

  • 80 g wakame seaweed (salted and preserved)
  • 150 g pork belly (thinly sliced)
  • 80 g nanohana
  • [A]

    • 3 tbsp sake
    • 1 1/2 tbsp mirin
    • 1 1/2 tbsp usukuchi soy sauce
  • Ginger juice, as needed
  • Ginger (cut into thin strips), as needed
  • A small amount of vegetable oil



Rinse the salt off of the wakame seaweed, changing the water several times, then let the wakame seaweed soak in water for about 2 min to rehydrate. Strain and cut into bite-sized pieces.


Cut the pork into easy-to-eat pieces. Cut off the tough portion of the nanohana at the base, then cut into easy-to-eat pieces.


Oil a frying pan with a small amount of vegetable oil and preheat, then stir-fry the pork. When the pork has cooked through, add the wakame seaweed and nanohana.


When the wakame seaweed and nanohana are evenly coated with the oil, add [A] and cook down until the liquid has cooked off. Remove from heat and add ginger juice, and serve garnished with thinly sliced strips of ginger.