Kobumaki: Okinawan Lau Lau

Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold

This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my sister, Cathlene, make it for our family. Making kobumaki is a labor of love; it takes time to prep and cook. But it is a family favorite and definitely one of the dishes that we will continue to pass down and enjoy with future generations.

Ingredients
1 pkg. konbu (dried kelp)
2 lbs. pork belly, very lean and local
2 stalks gobo (burdock root)
1 pkg. kanpyo (dried gourd or squash)
1 piece ginger to taste, grated
1–2 cloves garlic to taste, grated
1 cup sugar
1 cup shoyu
3 cups water
20 wooden toothpicks

Directions
Konbu preparation: Wash konbu under running water, then soak it in water until it is pliable. Cut it into 7- to 8-inch by 2½- to 3-inch strips.

Pork belly preparation: Cut pork belly into 2-inch by 1/2-inch strips.

Gobo preparation: Scrape gobo skin with knife; do not use a peeler. Cut into 2-inch by 1/4-inch strips. Soak pieces in water to remove acidity.

Kanpyo preparation: Soak kanpyo in water, then cut it into 2-inch strips.

Assembly

• Place the konbu pieces on a large sheet of waxed paper.
• Place one piece of pork belly lengthwise at the bottom edge of each konbu strip.
• Place one piece of gobo and one piece of kanpyo on top of the pork belly.
• Roll the konbu ingredients like you are making maki sushi.
• Secure the roll with a toothpick through the open side.

Cooking Instructions

Place the kobumaki rolls in a large pot. Add shoyu, sugar and water, ensuring the liquid covers the kobumaki. Add grated ginger and garlic to taste. Cook over high heat. When the liquid comes to a boil, lower the heat to medium and simmer until soft, about 1 hour. Or you can put them in a slow cooker for 4 to 6 hours on low.

Storing

After you have cooked and cooled the kobumaki, it freezes well in an airtight container, so you can make it ahead of time for your next gathering.

Prep time: 1 hour
Cook time: 1 hour or more
Serves: about 20 as a side dish

Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

KOBUMAKI RECIPE NOTE: You can find the ingredients at Marukai Wholesale Mart in Honolulu or in the Asian food aisle at many grocery stores. Times Supermarket, for example, carries the ingredients.