Kubu Maki (Konbu Maki) Pork Wrapped With Kelp

Mrs. Kay Hokama

Yield: 30 rolls

• 1 pkg. nishime konbu
• 3 medium gobo (2½ feet long)
• 1½ lb. belly pork
• 5 large dry mushrooms, each soaked and sliced into ¼ inch wide pieces

Sauce:

• 1 cup shoyu
• 1 tsp. Worcestershire sauce
• 1 ginger, thumb-size
• dash of black pepper
• 1 tsp. pale dry sherry wine
• 1 cup water
• ½ cup sugar
• ½ tsp. msg
• 1 clove garlic

Wash sands off konbu under cold water. Do not soak; dry immediately. Cut each strip of konbu lengthwise. Cut each half into pieces about 6 inches long. Scrape skin off gobo. Cut into ¼ inch strips. Soak in 4 cups of water with ¼ cup of vinegar for 20 minutes. Drain. Cut belly pork into strips ¼ inch thick, 2¼ inches wide and 2¼ inches long. Spread a piece of konbu and place pork, gobo, and mushroom at one end. Start from that end and roll. Prepare other strips of konbu in the same way.

Thread a 3 inch long needle. Run thread through center of 10 rolls. Secure threaded rolls into a bundle with free end of thread. Thread and bundle remaining rolls in the same way.

Place roll bundles upright in a pot. Pour sauce over them, leaving garlic and ginger pieces on rolls. Sprinkle dash of black pepper. Boil 5 minutes on high heat in a covered pot. Turn rolls bottoms up and cook for another 5 minutes. Lower heat to low; cook in covered pot for 1 hour and 45 minutes. Remove threads and serve flat on dish or cut in halves for pupus.