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!
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*
4 c. dashi
1 1/4 c. Aloha shoyu
½ c. mirin
½ c. packed brown sugar
4 cloves garlic, crushed
6 quarter slices ginger, crushed
*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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