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Kombu Maki Rolls
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A picture of Kombu Maki Rolls.

Kombu Maki Rolls

cookpad.japan
cookpad.japan @cookpad_jp

I've been making this recipe for the past 29 years.

I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.

This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.
This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

I've been making this recipe for the past 29 years.

I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.

This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.
This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

Read more

Kombu Maki Rolls

cookpad.japan
cookpad.japan @cookpad_jp

I've been making this recipe for the past 29 years.

I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.

This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.
This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

I've been making this recipe for the past 29 years.

I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.

This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.
This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

Read more
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Ingredients

  1. 8 sliceKombu (cut into 15 cm pieces)
  2. 4pieces Kampyo
  3. 4fish Raw dried herring
  4. A Seasoning
  5. 600 mlKombu based dashi stock
  6. 3 tbspof each Sugar, sake
  7. B Seasoning
  8. 3 tbspSoy sauce
  9. C Seasoning
  10. 1 tbspMirin
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Steps

  1. 1

    After rubbing the dirt off the konbu, rehydrate in water. Soak the kanpyou, rub with salt, and rinse in water.

    A picture of step 1 of Kombu Maki Rolls.
  2. 2

    After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.

    A picture of step 2 of Kombu Maki Rolls.
  3. 3

    Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.

    A picture of step 3 of Kombu Maki Rolls.
  4. 4

    Boil in the A seasoning until soft, then add in the B seasoning, cover with an 'otoshibuta' drop lid, and boil. Finally, add in the C seasoning, and bring to a quick boil.

    A picture of step 4 of Kombu Maki Rolls.
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cookpad.japan
cookpad.japan @cookpad_jp
on January 15, 2014 07:38

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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