Recipe - Konbu Maki (Seaweed Wrapped Pork Rolls)

1 lg Gobo
3 pack (2 oz. size) nishime konbu
2 pack (1 One half ounce size) kampyo
1 One half pound Pork
2 cup Water
1 One fourth cup Soy sauce
1 cup Sugar
1 small Piece ginger root, crushed
One half teaspoon Monosodium glutamate

Scrape skin from gobo and cut into 2inch strips; soak in water. Wash
nishime konbu and cut into 5 X 2inch lengths; soak in water. Wash
kampyo and cut into 3inch lengths. Cut pork into 1 One half X 1/2inch
strips. Place a piece of pork and a piece of gobo across one end of
konbu strip. Roll tightly and tie with kampyo. Repeat until all pork
is used. Place rolls in saucepan and add remaining ingredients. Cover
and simmer for 2 hours or until tender.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip