Konbu Maki With Pork Center

  • 1 8 oz. nishime or dashi konbu
  • 1 lb. pork
  • 1 pkg. kampyo
  • 1/3 c. shoyu
  • 1 tsp. salt
  • 3 tbsp. sugar
  • 1/2 tsp. Ajinomoto
  1. Shell shrimps and devein.
  2. Heat oil, brown garlic and remove.
  3. Saute shrimps and remove after 1/2 minute.
  4. Add mushrooms, celery, onions, bamboo shoots, carrots and Chinese peas and stir fry for 1 minute.
  5. Mix cornstarch, salt, sugar, shoyu, sesame seed oil and broth together.
  6. Stir into vegetables along with oyster sauce, shrimps and cashews (use only 1/2).
  7. Place on platter and garnish with remaining nuts.

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