Konbu Maki - cooking recipe

Ingredients

1/2 lb. pork steak, cut into strips
2 pkg. nishime konbu
1 to 2 pkg. kampyo
1/2 c. teriyaki sauce
3 to shiitake (Japanese dried mushrooms), soaked and cut in strips
1/4 c. water, broth or mushroom water

Preparation

Wash and soak the konbu, kampyo and shiitake.
Reserve the water from the shiitake to dilute the teriyaki sauce.
Cut the konbu into sections.
On each section, lay a strip of pork and a strip of shiitake.
Roll the konbu around the pork and tie with a strip of kampyo.
Place the bundles into a saucepan and add the teriyaki sauce and some water.
Cover and simmer until pork is tender.