| You are here: | About>Food & Drink>Japanese Food> Holiday / Traditional Food> New Year's Food> Kobumaki recipe - kelp roll recipe - Japanese recipe |
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Japanese Food RecipesJapanese Desserts / SweetsSushiJapanese Food PicturesNoodles / SoupRice / MochiTofu / Meat / VegesTempura / AppetizersSalad / Salad DressingSauces / CondimentsJapanese Drinks / Green TeaHoliday / Traditional FoodJapanese Food OnlineTable Manners / TablewareCooking Tips / Cookbooks |  Kobumaki - Kelp Rolls Photo (c) Setsuko Yoshizuka At a Glance Type of Prep : Simmer Cuisine : Asian, Japanese Occasion : Family Dinner, New Year's Suggested ReadingKobumaki RecipeKobumaki is a Japanese kelp roll, which is one of Japanese New Year's food. The fillings in kobumaki can be gobo burdock if you would like. INGREDIENTS:
PREPARATION:Soak konbu in 4 cups of water for 10 minutes. Save this water.
Rub a pinch of salt on kanpyo and wash them. Soak kanpyo in water for 15 minutes.
Cut salmon into about 5 inch long strips. Put a salmon strip on top of a sheet of konbu and roll it.
Tie the konbu roll by strips of kanpyo.
Place kombu rolls in medium pot. Pour the water used for soaking the kombu over the kombu rolls. Bring it to a boil. Turn down the heat to low, and add sugar, sake, mirin, and soysauce. Simmer for about one hour.
Turn off the heat. Let kelp rolls cool in the pot. Remove them from the pot and cut in halves.
*Makes 4 servings User Reviews  Suggested Reading |
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