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 1/2lbs. pork butt or boneless skinless chicken thighs, 1/2-inch x 2-inch slices*
Sauce:
4c. dashi
1 1/4 c. Aloha shoyu
1/2c. mirin
1/2c. packed brown sugar
4cloves garlic, crushed
6quarter slices ginger, crushed
Instructions
*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.
Notes
Any left over ingredients after assembling rolls; can be placed in saucepot and cooked with rolls.