Konbu Maki

INGREDIENTS:

1 pound pork belly

1 gobo (burdock root) approximately 2 foot long

1 carrot cut into slivers

1 package 3 oz. nishime konbu, pre-soaked in tap water

1 package 1/2 oz. kanpyo (dried gourd strips), pre-soaked for 10 minutes

1 cup shoyu sauce

1 cup sugar

1 cup water

1 tablespoon slivered ginger root

PREPARATION:

Peel the gobo and cut gobo into strips measuring 2 1/2 x 1/4 x 1/4-inch. Soak in water.

Peel the carrot and prepare in the same way as the gobo, without soaking in water.

Soak nishime konbu (dried seaweed) and cut into 5 x 2 1/2-inch lengths.

Soak kanpyo (dried gourd strips)

Cut pork into 1 1/2 x 1/2-inch strips.

Place a piece of pork and a piece of gobo and carrot across one end of konbu strip. Roll tightly and tie with kanpyo. Repeat until all pork is used.

Place rolls in saucepan and add liquids

Cover and simmer for 1 to 1 1/2 hours or until tender or 15 minutes in Instant Pot, QR

(Modified from Foodland recipe)