Kobumaki is kelp roll, one of the Japanese new year's dishes.
It makes a play on words with "喜ぶ (Yorokobu)" which symbolizes pleasure or delight.
Perfect dish that you want to add in your new year's menu.
Of course, it can be a regular bento side dish :)
It goes great with white rice!!!
For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.
Kobumaki (Salmon and Pork Kelp Roll)
Number of servings: 25-30 pieces
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.
You can store in the fridge for a week :)
♥Please Subscribe to my YouTube Channel♥
♥Please "Like" me on Facebook♥
♥Follow me on twitter♥
Popular Posts - Last 7 days
One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top! The re...
Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of f...
This is the Goya no Tsukudani (Salty Sweet Bitter Melon for rice) that my grandma recommended in this video ;) You must try it out!!! It ...
Tortilla de Patata (Potato Tortilla) is one of the typical Spanish dishes. In my recipe, I am not going to deep fry the potatoes in olive oi...
"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced ...
Nabeyaki Udon is a very popular noodle dish cooked in a clay pot. It is eaten throughout the year, especially in cold season, to warm your b...
Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P...
This video will show you one of my popular recipes ;) http://www.youtube.com/watch?v=QZ4yzZQkAuU It sounds challenging but delicious!!!...
I combined ketchup and miso to give sweet and rich flavor! It goes great with white rice and perfect for bento :) http://www.youtube.com/...
The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popul...