Konbu Maki (Okinawan Seaweed-Wrapped Pork)

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on September 26, 2018.



Konbu Maki (Okinawan Seaweed-Wrapped Pork)

  • 1 pound pork butt, cut into 1 1/2 x 1/2-inch strips
  • 1 gobo (burdock root), scrape skin and cut into 2 1/2 x 1/4 x 1/4-inch strips; soak in water to remove bitter taste
  • 1 (3-ounce) package nishime konbu (dried narrow seaweed), soaked until soft, then washed and cut into 5 x 2 1/2-inch lengths
  • 1 (1/2-ounce) package kanpyo (dried gourd strips), washed and cut into 3-inch lengths
  • 1 1/2 cups dashi (soup stock)
  • 1/3 cup low-sodium shoyu
  • 3 tablespoons sugar
  • 1 tablespoon slivered ginger root
  • 1 teaspoon salt


  1. Place a piece of pork and a piece of gobo across one end of konbu strip.
  2. Roll tightly and tie with kanpyo.
  3. Repeat until all pork is used.
  4. In a saucepan on medium heat, place rolls and add remaining ingredients.
  5. Cover and simmer for 1 to 1 1/2 hours or until tender.

Makes about 12 rolls.

Tip: Gobo can be kept refrigerated for up to two weeks and should not be washed or peeled until just before use.

Approximate Nutrient Analysis per roll (based on 12 rolls):
70 calories, 1.5 g fat, 0 g saturated fat, 15 mg cholesterol, 900 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 6 g protein


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My mom made konbu maki every New Years and I have fond memories of helping her assemble them. She passed away suddenly several years ago before I could get the recipe from her. I've tried several different ones over the years and this one is the closest. Thank you so much Hawaiian Electric for bringing back one of my family's traditions.

by DownOnDoleStreet on 12/26/2020