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Young Ohana Recipes

beef tomato
corned beef brisket
cowboy stew
kalua pork
pork adobo
pork & broccoli
pork chops & mushroom gravy
pork wrapped in seaweed
steak fajitas
sweet n sour pork


Pork Wrapped in Seaweed

1 pound boneless porkchops
8 ounces nishime kombu (seaweed)
kampyo (gourd) or string to tie
1 gobo (burdock root), peeled and julienned (optional)
2 1/2 cups water
1/3 cup shoyu
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon sake (rice wine)

Soak kombu in warm water. Wash. Cut into 5 or 6 inch pieces. Wash kampyo. Cut pork
into strips about 1/2 inch thick and 2 inches long. Wrap one piece of pork and gobo
in kombu strip and tie with kampyo. Pack komubu maki into a saucepan. Add water and
cook over low heat 1 to 2 hours or until tender. Add shoyu, salt, sugar and sake.
Simmer for 30 minutes more.