Pork Wrapped in Seaweed (Butaniku Kombu Maki)

• 1 pound boneless pork chops
• 8 ounces nishime kombu (seaweed)
• kampyo (gourd) or string to tie
• 1 gobo (burdock root), peeled and julienned (optional)
• 2 1/2 cups water
• 1/3 cup shoyu (soy sauce)
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 tablespoon sake (rice wine)

Soak kombu in warm water. Wash. Cut into 5 or 6-inch pieces. Wash kampyo. Cut pork into strips about 1/2 inch thick and 2 inches long. Wrap one piece of pork and gobo in kombu strip and tie with kampyo. Pack komubu maki into a saucepan. Add water and cook over low heat 1 1/2 to 2 hours or until tender. Add shoyu, salt, sugar, and sake. Simmer for 30 minutes more.