dinner · dairy-free
Pork kombu maki
Kelp rolls wrapped around pork, tied with kanpyo and simmered sweet-savory—a New Year symbol of joy.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak kombu 20 minutes until pliable; keep the water. Soak kanpyo and rub with salt.
-
2
Cut kombu into 10 cm pieces, roll each around a pork strip and tie.
-
3
Simmer rolls in soaking water and sake under a drop lid 30 minutes.
-
4
Add sugar, soy and mirin and simmer until kombu is tender, the pork has reached at least 63°C (145°F) and the liquid is reduced, 30–40 minutes.
-
5
Cool in the liquid and slice to serve.
