Description
Chef's Note: The symbolism of eating the konbumaki at new years is to keep the family close together, “tightly wrapped,” like the konbumaki.
1 hr 5 min
6
servings
Ingredients
6
pieces
konbu, rehydrated
(cut into 6" long strips)
6
pieces
carrot sticks
(3" long by ¼" thick)
6
pieces
gobo sticks
( 3" long by ¼" thick)
6
pieces
boneless pork shoulder sticks
(3" long by ¼" thick)
6
pieces
kanpyo, rehydrated
(6" long)
6
cup
dashi
2
Tbsp
sugar
2
Tbsp
shoyu
2
Tbsp
sake
Prep Time:
20 min
Cooking Time:
45 min
Total Time:
1 hr 5 min
Instructions
Place the konbu vertically on a cutting board.
At the bottom end of the konbu place 1 strip of pork, 1 strip of carrot and 1 strip of gobo. Tightly roll the konbu upwards to form a cylinder, wrap the cylinder with the kanpyo and finish with tying a knot to prevent it from unravelling.
Place the dashi, shoyu, sugar and sake in a medium sized pot. Quickly bring to a boil and reduce to a simmer. Add in the konbumaki rolls, cover with a lid and simmer for 30 minutes.
Serve hot or at room temperature.
