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.
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.
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.
ou get golden marks. Your Maki ki Roti is ready.
Wipe konbu once with damp cloth and cut into strips.
Do not wipe off white residue as it dries.
Bring konbu strips and water to a boil over medium heat; remove konbu.
Add 1/4-1/2 cup ice water to stock to stop boiling.
Add bonito flakes and return to boil; then remove from heat.
When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
Use as directed in recipes.
Freeze excess for later use, if desired.
Wipe konbu with a damp cloth.
r>To make the ham maki, use a spoon to shape
Pour water into a large saucepan. Drop konbu into the water. Bring to a simmer; the water will start sucking in the essence of the konbu. Add soy sauce, mirin, and sake. Simmer, tasting from time to time, about 5 minutes. Remove konbu and let cool completely. Pour into a bottle, seal, and store inside a refrigerator. Use as soon as possible.
s a garnish. The Dashi-Konbu should be 4 X 1
nto a saucepan along with konbu and 3 cups water. Allow
Cook rice.
Line a 9 x 13-inch cake pan with waxed paper. Spread Konbu and Nori evenly on the bottom.
While rice is still hot, spread half of rice in pan over the Konbu and Nori mixture. Pack down slightly.
Spread diced Takuwan over the rice and cover with the remaining half of rice.
Pack rice down so that the layers will stick together and hold its shape.
he honey.
Add the konbu (a type of seaweed) to
nd serve.
To assemble maki rolls:
Lay the fruit
ake dashi stock, soak the konbu in the water for 20
In a saucepan, combine the soy sauce, rice vinegar, bonito shavings, konbu and the orange quarters. Let stand for 30 minutes.
Bring to a boil. Just as it starts to boil, remove from the heat. Allow to cool, then strain through a cheesecloth lined sieve.
Rub salt and pepper into the pork butt.
Add on the garlic pieces.
Wrap very tightly with aluminum foil.
Bake in a 350\u00b0 oven for 3 to 4 hours, until the meat falls apart (palahe).
Shred the meat.
Add liquid smoke.
Add salt, if needed.
Add the konbu and let simmer in the oven for about 15 minutes before serving.
Lay sheet of nori on bamboo mat.
Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick.
Lay long strips of cucumber on center of rice.
Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy).
Cut roll into smaller pieces using sharp knife -- serve with soy sauce.
he cylinder.
To make Maki:
Spread 1/2 cup
Wipe konbu with dry cloth lightly.
Do not wipe off the white powdery substance on the surface which is one element that provides a unique savory flavor.
Boil the shrimp, dried mushrooms and konbu in water for about 1/2 hour.
Add vegetables and simmer until tender.
Add about 2 heaping tablespoons miso paste.
Garnish with tofu and green onions or other optional ingredients.