Kelp Roll with Sliced Pork and Gobo (Konbu-maki)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.2
- Total Fat: 8.9 g
- Cholesterol: 40.6 mg
- Sodium: 893.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.5 g
- Protein: 14.7 g
View full nutritional breakdown of Kelp Roll with Sliced Pork and Gobo (Konbu-maki) calories by ingredient
Introduction
Konbu (kelp), along with kanpyo (dried gourd strips), is a dream food of near-to-zero calorie despite of its rich nutrition like calcium, kalium, magnecium, iron and vitamin A. In this recipe, thinly sliced pork and gobo (burdock root) are wrapped in Konbu giving healthy protein and additional fiber. Konbu (kelp), along with kanpyo (dried gourd strips), is a dream food of near-to-zero calorie despite of its rich nutrition like calcium, kalium, magnecium, iron and vitamin A. In this recipe, thinly sliced pork and gobo (burdock root) are wrapped in Konbu giving healthy protein and additional fiber.Number of Servings: 4
Ingredients
-
80g konbu (kelp)
2 cups dashi (broth)
15g kanpyo (dried goard strips)
300g thinly sliced pork (sukiyaki-slice)
2 Tbsp light soy sauce (for seasoning sliced pork)
2 Tbsp sake (for seasoning sliced pork)
3 Tbsp sugar (I prefer beets sugar)
2.5 Tbsp sake
2.5 Tbsp mirin
0.3 cup soy sauce
Directions
1. Soak konbu for 30 minutes in 2 cups of dashi. DONfT CUT KONBU INTO PIECES!
2. Wash kanpyo in water, place in a pan and cover with water. Turn on the heat. When boiled, turn off the heat. Set aside.
3. Soak pork in soy sauce and sake for 20 minutes.
4. Skin gobo and cut to the same width of konbu. Cook about 10 minutes until the gobo becomes tender.
5. Open konbu and place pork and then gobo in the middle. Wrap with konbu. Tie the konbu roll with kanpyo at four points.
6. Place the roll in a pan. Put dashi, sugar, sake, mirin and sauce. Make sure that the roll is completely covered in the broth.
7. Cook about 15 minutes or until the pork and kelp become tender.
8. Cut into four or eight pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.
2. Wash kanpyo in water, place in a pan and cover with water. Turn on the heat. When boiled, turn off the heat. Set aside.
3. Soak pork in soy sauce and sake for 20 minutes.
4. Skin gobo and cut to the same width of konbu. Cook about 10 minutes until the gobo becomes tender.
5. Open konbu and place pork and then gobo in the middle. Wrap with konbu. Tie the konbu roll with kanpyo at four points.
6. Place the roll in a pan. Put dashi, sugar, sake, mirin and sauce. Make sure that the roll is completely covered in the broth.
7. Cook about 15 minutes or until the pork and kelp become tender.
8. Cut into four or eight pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.