A mainstay New Year’s celebration dish, Okinawan kubu maki symbolizes family unity, says chef Grant Sato, author of “An Okinawan Kitchen.”

Embellish this version by adding firm, colorful vegetables to the filling, such as carrot and string bean, cut to the appropriate length.

KUBU MAKI (SIMMERED KELP-WRAPPED PORK AND BURDOCK)

By Chef Grant Sato

• 8 (8-inch) pieces nishime konbu (braising kelp)
• 1/2 pound pork belly, cut into 1/2-by-3-inch strips
• 8 strips gobo (burdock root), cut into 1/2-by-3-inch strips
• 8 pieces kampyo (dried gourd strips), 8 inches long
• 6 cups dashi (Japanese broth)
• 3 tablespoons shoyu
• 2 tablespoons sugar
• 1 thin slice ginger

Place 1 nishime konbu strip on a cutting board; place 1 piece pork and 1 piece gobo at one end, crosswise on konbu strip. Roll up, using entire piece of konbu.

Wrap 1 piece kampyo around center of roll and tie into a knot. Repeat to make 8 rolls.

Place dashi in medium pot, quickly bring to boil and add shoyu, sugar and ginger. Reduce heat to simmer. Add rolls; simmer 30-45 minutes, making sure liquid does not evaporate entirely.

Add water if necessary but do not add more seasonings. Makes 8 pieces.

Nutritional information unavailable.

Find “An Okinawan Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., suite 210. Call Mutual Publishing at 732-1709.