Konbu Maki - cooking recipe

Ingredients

3 pkg. nishime konbu
2 pkg. kanpyo
1 1/2 lb. pork or chicken
3 c. water
1/2 c. sugar
1/2 c. shoyu
ginger
dashi-no-moto

Preparation

Soak konbu; cut
into 5-inch pieces.
Cut meat into 1/2 x 1 1/2-inch strips.
Place meat across one end of konbu; roll tightly.
Tie middle with kanpyo which has been washed and cut into 3-inch pieces.
Place in saucepan with other ingredients. Cover and simmer for 2 hours, or until tender.