Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kombu maki rolls. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Kombu Maki Rolls is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Kombu Maki Rolls is something which I’ve loved my whole life.
Kobumaki is a dish that is often served on New Year's Day as part of the osechi ryori feast. It is a Japanese kelp roll ("kobu" meaning kelp, and "maki" meaning roll), that is stuffed with salmon and then rolled closed and tied with a beautiful strip of kanpyo (dried gourd) and simmered with essential Japanese ingredients: soy sauce, mirin, sake, and sugar. Roll up the kombu tightly, and tie into a bundle with the kanpyo as string.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook kombu maki rolls using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kombu Maki Rolls:
- Get 8 slice Kombu (cut into 15 cm pieces)
- Make ready 4 pieces Kampyo
- Take 4 fish Raw dried herring
- Take A Seasoning
- Take 600 ml Kombu based dashi stock
- Take 3 tbsp of each Sugar, sake
- Get B Seasoning
- Get 3 tbsp Soy sauce
- Take C Seasoning
- Make ready 1 tbsp Mirin
Great recipe for Kombu Maki Rolls. 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. Note: Any left over ingredients after assembling rolls; can be placed in saucepot and cooked with rolls.
Steps to make Kombu Maki Rolls:
- After rubbing the dirt off the konbu, rehydrate in water. Soak the kanpyou, rub with salt, and rinse in water.
- After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.
- Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.
- 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.
Place a piece of pork and a piece of gobo across one end of konbu strip. Roll tightly and tie with kanpyo. Repeat until all pork is used. In a saucepan on medium heat, place rolls and add remaining ingredients. See Chef Keoni prepare this traditional Okinawan dish!
So that is going to wrap it up with this special food kombu maki rolls recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
