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Ingredientes
- 1 lrg Gobo
- 3 pkt (2 ounce. size) nishime konbu
- 2 pkt (1 1/2 ounce size) kampyo
- 1 1/2 lb Pork
- 2 c. Water
- 1 1/4 c. Soy sauce
- 1 c. Sugar
- 1 sm Piece ginger root, crushed
- 1/2 tsp Monosodium glutamate
Direcciones
- Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-inch strips. Place a piece of pork and a piece of gobo across one end of konbu strip. Roll tightly and tie with kampyo. Repeat till all pork is used. Place rolls in saucepan and add in remaining ingredients. Cover and simmer for 2 hrs or possibly till tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1528g | |
| Calories 1751 | |
| Calories from Fat 311 | 18% |
| Total Fat 34.53g | 43% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 19389mg | 808% |
| Potassium 2939mg | 84% |
| Total Carbs 224.58g | 60% |
| Dietary Fiber 2.6g | 9% |
| Sugars 205.27g | 137% |
| Protein 135.75g | 217% |
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