Konbu Maki

8 ingredients
6 steps

Ingredients

  • 3 pkg. nishime konbu
  • 2 pkg. kanpyo
  • 1 1/2 lb. pork or chicken
  • 3 c. water
  • 1/2 c. sugar
  • 1/2 c. shoyu
  • ginger
  • dashi-no-moto

Directions

  1. 1
    Soak konbu; cut
  2. 2
    into 5-inch pieces.
  3. 3
    Cut meat into 1/2 x 1 1/2-inch strips.
  4. 4
    Place meat across one end of konbu; roll tightly.
  5. 5
    Tie middle with kanpyo which has been washed and cut into 3-inch pieces.
  6. 6
    Place in saucepan with other ingredients. Cover and simmer for 2 hours, or until tender.

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