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Seaweed Wrapped Pork Rolls
1 large gobo (butterfish)
3 pkg (2 oz. size) nishime konbu (seaweed)
2 pkg (1 1/2 oz size) kampyo (string can be used)
1 1/2 lb pork
2 cups water
1 1/4 cups soy sauce
1 cup sugar
1 small piece ginger root, crushed
Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-inch 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 slow cooker and add remaining ingredients. Cook 6-8 hours on low. Makes 6 servings.
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