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Konbu Maki

kept bynomoregrays

1 pound each gobo (burdock root) approximately 2 foot long
1 package 3 oz. nishime konbu, pre-soaked in tap water
1 package 1/2 oz. kanpyo (dried gourd strips), pre-soaked for 10 minutes
1 pound pork butt or skinned pork belly
1 1⁄2 cup dashi (soup stock)
1 cup soy sauce
3 tablespoons sugar
1 tablespoon slivered ginger root
1 teaspoon salt



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