Basic Kombu Maki Rolls

Name: Basic Kombu Maki Rolls
Yield: 20 servings
Cuisine: American
Ingredients: 1/2 packages Kombu (quick-boiling kombu); 1/2 packages Kampyo; 600 ml Water; 50 grams Sugar; 3 tbsp Soy sauce; 1 tbsp Vinegar; 1 tbsp Mirin

cookpad.japan @cookpad_jp

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.

If you like, wrap with herring, salmon, or cod roe and boil. Recipe by Umemikkii

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.

If you like, wrap with herring, salmon, or cod roe and boil. Recipe by Umemikkii

cookpad.japan @cookpad_jp

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.

If you like, wrap with herring, salmon, or cod roe and boil. Recipe by Umemikkii

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.

If you like, wrap with herring, salmon, or cod roe and boil. Recipe by Umemikkii

Saved

Ingredients

20 servings

1/2 packagesKombu (quick-boiling kombu)
1/2 packagesKampyo
Seasoning broth
600 mlWater
50 gramsSugar
3 tbspSoy sauce
1 tbspVinegar
1 tbspMirin

Saved

Steps

1

Give the kombu a quick wash, and let soak in water until softened.
2

Give the kanpyo a quick rinse, rub with salt, and wash clean. Cut into pieces the same length.
3

Roll up the kombu tightly, and tie into a bundle with the kanpyo as string.
4

Add the seasoning broth to a pot, add in the kombu maki rolls, and heat. Boil over a low heat until the broth evaporates.
5

Point: after rolling up the kombu, hold the rolls together with toothpicks or spaghetti strands, and then it will be easy to secure the ties.