Pork Kombu Maki Rolls for the New Year's Feast

Name: Pork Kombu Maki Rolls for the New Year's Feast
Cuisine: American
Ingredients: 4 slice Ginger pork meat; 4 Kombu; 1/4 of a carrot Carrot; 8 Kanpyo; 400 ml Dashi; 2 tbsp Sake; 2 tbsp Mirin; 2 tbsp Sugar; 2 tbsp Soy sauce

cookpad.japan @cookpad_jp

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.

I roll the carrots up with this for decoration, but you can just make it with pork meat.

I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.

I roll the carrots up with this for decoration, but you can just make it with pork meat.

I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

cookpad.japan @cookpad_jp

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.

I roll the carrots up with this for decoration, but you can just make it with pork meat.

I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.

I roll the carrots up with this for decoration, but you can just make it with pork meat.

I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

Saved

Ingredients

4 sliceGinger pork meat
4Kombu
1/4of a carrot Carrot
8Kanpyo
A
400 mlDashi
2 tbspSake
2 tbspMirin
2 tbspSugar
2 tbspSoy sauce

Saved

Steps

1

Cut the carrot into thin strips. Rehydrate the kanpyo in water.
2

Place the pork into the kombu, and then place the carrots on top. Roll it up from the front with the carrot, and tie in two places with the kanpyo.
3

Add the A condiments and Step 2 to a pot, cover with a drop lid, and boil for at least 40 minutes until the kombu softens. Stick with a toothpick, and cook until it pierces straight through.
4

After it has softened, turn off the heat, let cool, cut into half, and arrange on a plate.