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 1/2 lbs. pork butt or boneless skinless chicken thighs, 1/2-inch x 2-inch slices*
- 4 c. dashi
- 1 1/4 c. Aloha shoyu
- 1/2 c. mirin
- 1/2 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 additional time is needed (dependent on the brand of nishime kombu), continue simmering for an additional 15 minutes.
- Makes approximately 36-40 pieces.