Pork Wrapped in Seaweed (Butaniku Kombu Maki)

1 pound pork, cut into 1/2 x 1/2 x 2 1/2 inch strips
8 ounces nishime kombu (dried kelp), soaked and washed, cut into 5" to 6" lengths
Kampyo (dried gourd strips), rinsed
2 1/2 cups water
1/3 cups shoyo (soy sauce)
1/4 cups sugar
1 tablespoon sake (rice wine)
1/2 teaspoon salt

Wrap a piece of pork tightly with a piece of kombu and tie with kampyo. Repeat. Pack kombu maki in sauce pan, add water and simmer gently for 1 1/2 to 2 hours. Mix shoyu, sugar, sake and salt together. Add mixture to pan and simmer for another 30 minutes.

Compare with HECO's Kubu Maki and Konbu Maki