- Place a piece of pork and a piece of gobo across one end of konbu strip.
- Roll tightly and tie with kanpyo.
- Repeat until all pork is used.
- In a saucepan on medium heat, place rolls and add remaining ingredients.
- Cover and simmer for 1 to 1 1/2 hours or until tender.
Makes about 12 rolls.
Tip: Gobo can be kept refrigerated for up to two weeks and should not be washed or peeled until just before use.
Approximate Nutrient Analysis per roll (based on 12 rolls):
70 calories, 1.5 g fat, 0 g saturated fat, 15 mg cholesterol, 900 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 6 g protein
