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Ingredients |
Green squash
1/2 lb Pork shoulder
3-4 cloves Garlic
1 inch piece Ginger |
1 pkg dried Nishime konbu seaweed
Shoyu (to taste)
Salt (to taste) |
| Cooking Instructions |
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Soak seaweed in water until soft. Tie knots on every 3" and cut into bowties after. In a pot, add a little oil. Brown garlic, ginger & pork. Season with salt & shoyu. Add squash and seaweed. |
| Additional Comments |
| Mom said if you bring her a squash she can make it for you! |
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