Konbu Maki With Pork Center (Seaweed Roll)

• 8 oz. nishime or dashi konbu
• 1 lb. pork
• Kampyo or string to tie
• 1/3 cup shoyu
• 1 tsp. salt
• 3 tbsp. sugar
• ½ tsp. ajinomoto

Wash sand off konbu and cut into 5″ or 6″ lengths, 2½” wide. Cut pork into strips ½” x ½” x 2½”. Place a piece of pork on one end of the konbu strip, roll and tie with kampyo or string. Put the konbu maki in a saucepan, add water to cover and cook until tender (3 hours). Add shoyu, salt, sugar, and ajinomoto and cook for another 30 minutes.