Shishi Gobo Maki (Butaniku Gobo Maki) Burdock Pork Roll

Serves: 6

Mrs. Yasuko Takamine

• 1½ lb. lean shoulder pork
• 6 medium gobo

Sauce:

• 2 cups dashi (2 cups water plus ½ tsp. hondashi) or pork stock
• ½ cup sugar
• 4 Tbsp. shoyu
• ½ cup sake
• dash msg
• 1 Tbsp. salt

Slice lean pork in cutlet style and pound with back of knife. Scrape gobo under water and cut same length as pork cutlet. Soak in water with 1 tablespoon of vinegar. Roll gobo into pork cutlet. Fasten with toothpick. Bring sauce to a boil in shallow skillet. Place wrapped gobo, loose end bottom, cook with gentle boil for 1 hour. Skim scum as it cooks and loosen items so they don’t stick together. Cook until gobo is well done. Cut crosswise into half and serve standing.