Pork Kobumaki with Kombu
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of kombu adds depth. Braising softens the texture and blends the sauce with the main ingredients.
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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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