Konbu Maki With Pork Center (Seaweed Roll)

8 oz. nishime or dashi konbu
1 lb. pork
Kampyo or string to tie
1/3 cup shoyu
1 tsp. salt
3 tbsp. sugar
1/2 tsp. gourmet powder

1. Wash sand off konbu and cut into 5″ or 6″ lengths, 2-1/2″ wide.
2. Cut pork into strips 1/2″ x 1/2″ x 2-1/2″.
3. Place a piece of pork on one end of the konbu strip, roll and tie with kanpyo or string.
4. Put the konbu mald in a saucepan, add water to cover and cook until tender (3 hours).
5. Add shoyu, salt, sugar. and gourmet powder and cook for another 30 minutes.