Easy Pork Konbumaki


Chef's Note: The symbolism of eating the konbumaki at new years is to keep the family close together, “tightly wrapped,” like the konbumaki.

1 hr 5 min
6 servings


6 pieces
konbu, rehydrated (cut into 6" long strips)
6 pieces
carrot sticks (3" long by ¼" thick)
6 pieces
gobo sticks ( 3" long by ¼" thick)
6 pieces
boneless pork shoulder sticks (3" long by ¼" thick)
6 pieces
kanpyo, rehydrated (6" long)
6 cup
2 Tbsp
2 Tbsp
2 Tbsp
Prep Time:
20 min
Cooking Time:
45 min
Total Time:
1 hr 5 min


Place the konbu vertically on a cutting board. 

At the bottom end of the konbu place 1 strip of pork, 1 strip of carrot and 1 strip of gobo. Tightly roll the konbu upwards to form a cylinder, wrap the cylinder with the kanpyo and finish with tying a knot to prevent it from unravelling.

Place the dashi, shoyu, sugar and sake in a medium sized pot. Quickly bring to a boil and reduce to a simmer. Add in the konbumaki rolls, cover with a lid and simmer for 30 minutes.

Serve hot or at room temperature.

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