Konbu Maki
Chef Keoni shows how to prepare this traditional Okinawan dish!
Ingredients
- 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 cup dashi (soup stock)
- 1 cup soy sauce
- 3 tablespoon sugar
- 1 tablespoon slivered ginger root
- 1 teaspoon Salt
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