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Kubu Maki (Pork Wrapped in Kelp)

Featured in the Honolulu Star-Bulletin on August 30, 2006.

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Ingredients:

Kubu Maki (Pork Wrapped in Kelp)

  • 1 3-ounce package nishimi kubu (nishime konbu-dried narrow seaweed)
  • 2 gobo (burdock root)
  • 1 teaspoon vinegar
  • 2 pounds pork butt
  • 1 2-ounce package kanpyo (Japanese dried gourd strips)

Sauce:

  • 2 cups dashinomoto stock*
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 2 cloves garlic, crushed
  • 6 slices of fresh ginger

Directions:

  1. Wash nishimi kubu to remove any sand or salt.
  2. Cut into 5-inch lengths.
  3. Scrape skin off of gobo with a knife or peeler.
  4. Soak in water, changing water several times as it turns brown.
  5. Add 1 teaspoon of vinegar to the last soak.
  6. Cut gobo into lengths the same width of the nishimi kubu, cut thicker pieces into halves or fourths.
  7. Cut pork but into 1/2-inch thick strips, the length of the pork being the same as the width of the nishimi kubu.
  8. Place 1 piece of pork and 1 piece of the gobo on the edge of the nishimi kubu and roll them up.
  9. Wind the kanpyo once or twice around the center of the rolled nishimi kubu and tie a knot.
  10. Combine all the sauce ingredients in a pan and place the rolled nishimi kubu in the sauce.
  11. Bring to a rapid boil.
  12. Reduce heat, then cover and simmer for about 1 hour, until the gobo and the pork are soft.

Makes about 40 pieces.

*Dashinomoto stock: To make dashinomoto stock, for each cup of water, add 1/2 teaspoon dashinomoto (Japanese soup stock powder).

Note: Mirin can also be added, but the amount of sugar called for in the recipe will have to be decreased, according to taste.

No analysis available due to too much variation in ingredients (amount of gobo and amount of absorption of sauce ingredients)

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