Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast)

Name: Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast)
Cuisine: American
Ingredients: 3 pieces Kombu (10 x 40 cm); 12 strips Bacon (4 × 20 cm); 240 cm Dried kampyo; 1 Coarsely ground black pepper; 600 ml Water; 1 Soup stock cube

cookpad.japan @cookpad_jp

I wanted to make kombu wraps that my kids would like.

Bacon is quite salty in itself, so be sure to taste before adding extra salt when cooking.
It's totally a matter of preference, but I love it topped with generous amounts of coarsely ground black pepper. Recipe by Stylish Mama

I wanted to make kombu wraps that my kids would like.

cookpad.japan @cookpad_jp

I wanted to make kombu wraps that my kids would like.

Saved

Ingredients

3pieces Kombu (10 x 40 cm)
12strips Bacon (4 × 20 cm)
240cm Dried kampyo
1Coarsely ground black pepper
For the sauce
600 mlWater
1Soup stock cube

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Steps

1

Soak the kombu in water for 20 minutes. The liquid will be used later for boiling. Soak the kampyo for 3 minutes and cut into 20 cm strips.
2

Cut the kombu in half, place 2 strips of bacon on top and roll up.
3

Tie with strings of kampyo.
4

In a pan, add the soaked liquid from the kombu, 600 ml of water, and the soup stock cube. Simmer until the kombu becomes soft for about 30 minutes.
5

Season with coarsely ground black pepper to taste.