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Kombu Maki

A Japanese favorite dish you will find at all the family gatherings. A popular okazuya style restaurant item. Tender pieces of pork or chicken with gobo and carrots, wrapped in seaweed and tied together with kanpyo, delicious little bundles. It is a must have for my family for New Year’s celebrations!

 

 

 

 


Posted By: Deirdre K Todd
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Prep Time: 45 minutes | Cook Time: 1 hour 15 minutes | Ready In: 2 hours
Ingredients: Print   Add to cart
US Metric

1 (4 oz.) pkg. nishime kombu (dried narrow seaweed), soaked in water, cut into 5-inch lengths

 2  (1/2 oz.) pkg. kanpyo (Japanese dried gourd strips), soaked in water

1 large gobo (burdock root), peeled, thinly sliced, 2-inch matchsticks*; soaked in water until needed

2 medium carrots, peeled, thinly sliced, 2-inch matchsticks*

1 ½ lbs. pork butt or boneless skinless chicken thighs, 1/2-inch x 2-inch slices*

Sauce:

4 c. dashi

1 1/4 c. soy sauce

½ c. mirin

½ c. packed brown sugar

4 cloves garlic, crushed

6 quarter slices ginger, crushed


Cooking Process:

*Note: Pork or chicken, gobo and carrots should be cut in lengths to equal the width of the kombu. Leave prepared ingredients soaking in water until ready to assemble  rolls. In a large saucepot; combine sauce ingredients. Set aside. On work surface; lay out nishime kombu. On bottom edge of kombu; place one piece each of pork or chicken, gobo and carrot. Roll tightly. Wrap the kanpyo  twice around the center of rolled kombu and tie a knot. Cut kanpyo. Layer finished rolls into sauce in saucepot. Bring to a rapid boil. Reduce heat. Cover and simmer for about 1 hour, until soft and tender. If additinal time is needed (dependant on the brand of nishime kombu), continue simmering for an additional 15 minutes. Note: Any left over ingredients after assembling rolls; can be placed in saucepot and cooked with rolls. Makes approximately 36-40 pieces.

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