Konbu maki (seaweed wrapped pork rolls)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Gobo |
| 3 | packs | (2 oz. size) nishime konbu |
| 2 | packs | (1 1/2 oz size) kampyo |
| 1½ | pounds | Pork |
| 2 | cups | Water |
| 1¼ | cup | Soy sauce |
| 1 | cup | Sugar |
| 1 | small | Piece ginger root, crushed |
| ½ | teaspoon | Monosodium glutamate |
Directions
Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash kampyo and cut into 3-inch lengths. Cut pork into 1½ X ½-inch strips. Place a piece of pork and a piece of gobo across one end of konbu strip. Roll tightly and tie with kampyo. Repeat until all pork is used. Place rolls in saucepan and add remaining ingredients. Cover and simmer for 2 hours or until tender.
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