- 1 pound each gobo (burdock root) approximately 2 foot long
- 1 package 3 oz. nishime konbu, pre-soaked in tap water
- 1 package 1/2 oz. kanpyo (dried gourd strips), pre-soaked for 10 minutes
- 1 pound pork butt or skinned pork belly
- 1.5 cups dashi (soup stock)(1.5 cup water + 1.5 teaspoon hondashi)
- 1 cup soy sauce
- 3 tablespoons sugar
- 1 tablespoon slivered ginger root
- 1 teaspoon Kosher salt
- Peel the gobo and cut gobo into strips measuring 2 1/2 x 1/4 x 1/4-inch. Soak in water.
- Peel the carrot and prepare in the same way as the gobo, without soaking in water.
- Wash nishime konbu and cut into 5 x 2 1/2-inch lengths.
- Wash kanpyo and cut into 7-inch lengths. (cut a strip and test tying one maki roll. Adjust length needed)
- Cut pork into 1 1/2 x 1/2-inch strips.
- Place a piece of pork and a piece of gobo and carrot across one end of konbu strip. Roll tightly and tie with kanpyo. Repeat until all pork is used.
- Place rolls in saucepan and add dashi, soy sauce, sugar, ginger and salt.
- Cover and simmer for 1 to 1 1/2 hours or until tender.