Konbu Maki

January 4, 2016 / By Foodland

Konbu Maki

Chef Keoni shows how to prepare this traditional Okinawan dish!
Course Appetizer, Side Dish
Cuisine Pork
Servings 4 Servings


  • 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


  1. Peel the gobo and cut gobo into strips measuring 2 1/2 x 1/4 x 1/4-inch. Soak in water.
  2. Peel the carrot and prepare in the same way as the gobo, without soaking in water.
  3. Wash nishime konbu and cut into 5 x 2 1/2-inch lengths.
  4. Wash kanpyo and cut into 7-inch lengths. (cut a strip and test tying one maki roll. Adjust length needed)
  5. Cut pork into 1 1/2 x 1/2-inch strips.
  6. 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.
  7. Place rolls in saucepan and add dashi, soy sauce, sugar, ginger and salt.
  8. Cover and simmer for 1 to 1 1/2 hours or until tender.
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