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Pork Kombu Maki Rolls for the New Year's Feast

Pork Kombu Maki Rolls for the New Year's Feast

Roll up pork slices with kombu and carrot and boil in a sauce. It may be easier to eat for those who dislike fish.

Ingredients

Ginger pork meat
4 slices
Kombu
4 (about 20 cm)
Carrot
1/4 of a carrot
Kanpyo
8 (about 10 cm)
A
Dashi
2 cups - 400 ml
Sake
2 tablespoons
Mirin
2 tablespoons
Sugar
2 tablespoons
Soy sauce
2 tablespoons

Steps

1. Cut the carrot into thin strips. Rehydrate the kanpyo in water.
2. Place the pork into the kombu, and then place the carrots on top. Roll it up from the front with the carrot, and tie in two places with the kanpyo.
3. Add the A condiments and Step 2 to a pot, cover with a drop lid, and boil for at least 40 minutes until the kombu softens. Stick with a toothpick, and cook until it pierces straight through.
4. After it has softened, turn off the heat, let cool, cut into half, and arrange on a plate.

Story Behind this Recipe

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.