Shishi Kubu Maki (Buta Niku no Konbu Maki)

Mrs. Elinore Y. Fujii, Instructor, Kapiolani Community College, Food Service Education

• 3 oz. nishime konbu
• 1 lb. pork
• 2 medium gobo (burdock)
• 1 pkg. kanpyo or string to tie
• 1½ cup stock
• ⅓ cup shoyu
• 1 tsp. salt
• 3 Tbsp. sugar
• ¼ tsp. msg

Wash konbu and cut in 5 inch or 6 inch lengths, 2½ inches wide. Cut pork into strips, ½ inch x ½ inch x 2½ inches. Scrape gobo, cut into 2½ inch lengths and pound with back of knife. Soak in water and place a piece of pork and a gobo on one end of the konbu strip, roll, and tie with kanpyo which has been soaked in water to soften or with string. Place konbu rolls in a sauce pan, add stock to cover and cook until tender (1½ hours). Add shoyu, salt, sugar, and msg and cook for another 30 minutes.