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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
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Main Course
Cuisine Japanese
Servings 36 Makings.


  • 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.


Any left over ingredients after assembling rolls; can be placed in saucepot and cooked with rolls.
Keyword Japanese favorite dish, okazuya style, pork, chicken, gobo, carrots, seaweed, kanpyo, delicious, kombu maki
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