Konbu Maki With Pork - cooking recipe

Ingredients

8 oz. nishime konbu
1 lb. pork
1 small pkg. kanpyo (soften in warm water if hard to use)
1 small bunch gobo, washed, scraped and cut into 2 inch pieces
1/3 c. shoyu
1 tsp. salt
1/4 c. sugar
2 Tbsp. Mirin
1/2 tsp. m.s.g.

Preparation

Rinse konbo and cut into 5 to 6 inch lengths.
Cut pork into 1/2 inch x 1/2
inch
x 2 1/2 inch strips.\tPlace a piece of pork and gobo on
end
of
konbu,
roll\tit up and tie with kanpyo. Put konbu maki in saucepan, add enough water to fully cover and cook
on
medium-low
heat\tuntil
tender
(about
3 hours). Drain out
water.
Add
shoyu, salt, sugar, Mirin and m.s.g. and cook additional 30 minutes.