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Sokibuni Nu Kubu Nishimi (Spareribs with Kelp)

Featured in the Honolulu Star-Advertiser on August 29, 2012.

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Ingredients:

Sokibuni Nu Kubu Nishimi (Spareribs with Kelp)

  • 3 ounces nishimi kubu (kelp strips) (available in the Asian section at most local supermarkets)
  • 2 pounds spareribs, cut into 2-inch lengths
  • 1/2 cup shoyu
  • 1/4 cup sugar
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 teaspoon salt
  • 1 cup pork stock

Directions:

  1. Wash nishimi kubu to remove any sand or salt, tie knots 3 inches apart, cut between the knots; set aside.
  2. In a large pot, cover spareribs with water, bring to a rolling boil, drain and rinse.
  3. Add just enough water back in the pot to barely cover the spareribs, cover and gently boil for 30 minutes.
  4. Remove spareribs; drain and save stock; set aside.
  5. In a large pot, combine shoyu, sugar, mirin and salt; bring to a boil.
  6. Add spareribs, cover and simmer for 20 minutes, frequently flipping the pot to turn the spareribs.
  7. Do not stir.
  8. Add stock and nishimi kubu and cook until desired tenderness.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
350 calories, 22 g fat, 8 g saturated fat, 75 mg cholesterol, greater than 1500 mg sodium, 14 g carbohydrate, 0 g fiber, 12 g sugar, 19 g protein

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