Ingredients
- 1 (4 oz.) pkg dried seaweed
- 2 (1/2 oz.) pkg kanpyo
- 1 large burdock root
- 2 medium carrots
- 1 1/2 lbs. pork butt
- 3 c dashi
- 1 c water
- 3/4 c soy sauce
- 1/4 c oyster sauce
- 1/2 c mirin
- 1/2 c packed brown sugar
- 4 cloves garlic
- ginger root
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Konbu Maki - lower sodium recipe
Time: 30 minutes prep, 2 hours cook
Servings: 20
Directions
- pork should be trimmed of excess fat
- pork, carrots, and burdock root should all be cut to the same width as the seaweed strips
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Summary
Konbu Maki has really high amounts of sodium due to the amount of soy sauce and msg so this recipe has been altered to lower that number. It will have a different taste, but not drastically.
