Use a pack of raw precut konbu seaweed like the one pictured. If they are too long, cut them. Wash briefly and drain.
Cut the carrot into rectangles. Chop the pork into pieces if they are too large.
Stir-fry the pork. Add the carrot, and continue stir-frying briefly. You do not need oil.
Add the pre-cut konbu seaweed, and stir-fry some more. Pour in all the seasoning ingredients. Continue stir-frying until the liquid is almost gone. Sprinkle on some ichimi spice, and it's done.
Story Behind this Recipe
My son eats this dish even though he does not like konbu seaweed.
We like the crunchy texture of the precut konbu seaweed, so I stir-fry briefly. But for those people who prefer them soft, add about 50 ml of water in Step 4, and simmer. You can also use dry precut konbu seaweed.