Pork Kombu Maki Rolls for the New Year's Feast

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

Instructions

1. Cut the carrot into thin strips.
2. Rehydrate the kanpyo in water.
3. Place the pork into the kombu, and then place the carrots on top.
4. Roll it up from the front with the carrot, and tie in two places with the kanpyo.
5. 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.
6. Stick with a toothpick, and cook until it pierces straight through.
7. After it has softened, turn off the heat, let cool, cut into half, and arrange on a plate.