Pork Kobumaki with Kombu
Pork and kombu provide protein, fats, and iodine, while dashi, sake, and mirin sauce create a deep Japanese flavor. Gentle braising softens the meat and seaweed while keeping the broth rich. Serve the rolls warm with a little wasabi.
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Servings: 4 (1 serving ≈ 286 gram)
Digestion time: 4 hour
Complete protein: ✔
Slice the pork (340 g) into thin sheets. Soak kombu (50 g) in warm water for 10 minutes, cut it into strips, and roll the pork around them.
Place the rolls in a saucepan and pour in dashi with kombu and bonito (600 g), sake (60 g), coconut aminos (40 g), and mirin sauce (30 g). Add erythritol (20 g), bring to a simmer, and braise covered for 40–45 minutes until the pork and kombu are tender.
Let the rolls stand in the broth for 10 minutes, then cut into portions and serve with wasabi (5 g).
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