Side Pannel
Konbu Maki (Seaweed Wrapped Pork Rolls)
Konbu Maki (Seaweed Wrapped Pork Rolls)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1 lg Gobo
- 3 pk (2 oz. size) nishime konbu
- 2 pk (1 1/2 oz size) kampyo
- 1 1/2 lb Pork
- 2 c Water
- 1 1/4 c Soy sauce
- 1 c Sugar
- 1 sm Piece ginger root, crushed
- 1/2 ts 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 1 1/2 X 1/2-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.
nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash
kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-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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