Konbu Maki With Pork Center (Seaweed Roll)

Mrs. Takeo Isoshima

• 8 oz. nishime or dashi konbu
• 1 lb. pork
• Kanpyo or string to tie
• 1/3 cup shoyu
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/2 teaspoon gourmet powder

Wash sand off konbu and cut into 5″ or 6″ lengths. Cut pork into strips 1/2″ x 1/2″ x 21/2″. Place a piece of pork on one end of the konbu strip, roll and tie with kanpyo or string.

Put the konbu maki in a saucepan, add water to cover and cook until tender (3 hours).

Add shoyu, salt, sugar, and gourmet powder and cook for another 30 minutes.