Kubu Maki (Konbu Maki) Pork Wrapped With Konbu #2

Mrs. Florence Teruya

• 7 strips nishime konbu (about 2½ to 3 inches wide)
• 1 lb. pork butt cut into ½ x ½ x 3 inch lengths)
• 2 gobo (medium size)

Sauce:

• 1½ cup water
• ½ cup shoyu
• ½ cup sugar
• 2 cloves garlic
• 6 ginger slices
• ½ tsp. msg

Scrape off skin of gobo, cut into 3 inch lengths, cut each piece into fourths, and soak in water for ½ hour. Soak konbu in water for 15 minutes. Wash off sand from konbu, and cut konbu into 3 inch lengths. Place 1 pork and 1 gobo on edge of konbu and roll three times. Fasten end with toothpick and place in pot. Pour sauce over rolled konbu. Bring to a rapid boil and simmer for about one hour until soft.