I used dried shredded kombu (about 20 x 30 cm).
Cut it into 4 pieces and rehydrate in water. After 30 minutes, it greatly increased in volume as shown in this photo.
Cut the pork into small pieces, julienne the carrot, and slice the chikuwa into cute thin rounds.
Heat sesame oil in a frying pan, and stir-fry the pork. When it's cooked through, add the carrot and stir-fry. Add the kombu and chikuwa. Mix well.
Add 200 ml of water, sake, dashi stock granules and sugar, and simmer a little.
Add the soy sauce and simmer until there is not much liquid left in the pan. Stir from time to time.
Story Behind this Recipe
I called shredded kombu "sea noodles" since I wanted my child to eat it, and it became one of my child's favorite foods.
If you don't have dried shredded kombu, you can use 2 packs of fresh one. If you cook it too slowly, the kombu becomes too soft, so cook over high heat. If you like spicy foods, it's also delicious with doubanjian or gochujang.