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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. Aloha shoyu
  • 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 additional time is needed (dependent 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.