Konbu Maki - Okinawan Seaweed-wrapped Pork
Ingredients:
| 1 large | gobo |
| 3 pkg | nishime konbu |
| 2 pkg | kampyo |
| 1-1/2 lb | pork shoulder or belly |
| 2 cups | water |
| 1-1/4 cup | shoyu |
| 1/2 cup | sugar |
| 1 small | ginger, grated |
Instructions:
- Scrape skin from gobo and cut into 2-½ inch strips, quarter lengthwise and soak in water
- Wash and soak konbu in water and cut into approximately 5” x 2” lengths
- Soak kampyo in water for about 10 seconds, until it’s not stiff – kampyo will break when tying if soaked too long
- Cut pork into 2" x 1/2” strips
- Place a piece of pork and a piece of gobo across one end of the konbu. Roll tightly and tie with kampyo. Repeat until all the pork is used.
- Place remaining ingredients in pot. Mix until dissolved
- Place rolls in sauce
- Cover and simmer for 2 hours or until tender
Recipe submitted by Karen Kutaka